Yield: 1 serving
1 8” wooden skewer, soaked in water for an hour
8 pcs. turkey medallions
1 zucchini round, 3/8” thick
1 cherry tomato, cut in half
1 red pepper square, 1¼” x 1¼”
1 artichoke heart, marinated
as needed, oil
as needed, balsamic glaze
as needed, toasted sesame seeds to sprinkle
Tzatziki Sauce (yields 2¾ cups):
16 oz. Greek-style yogurt
4 oz. English cucumber, peeled and seeded, ¼” diced
1 Tbsp. garlic, minced
2 Tbsp. fresh mint, chopped fine
1 lemon, zest only
3 Tbsp. lemon juice
1 Tbsp. extra virgin olive oil
1 tsp. red wine vinegar
2 tsp. kosher salt
Skewer ingredients in this order onto soaked skewer: 2 turkey medallion slices, zucchini round, cherry tomato half, 3 turkey medallion slices, red pepper square, cherry tomato half and marinated artichoke heart. Brush with olive oil, season with salt and pepper and chargrill the loaded skewer until it is golden brown on all sides. Brush with balsamic glaze before removing from grill. Place on serving plate with rice pilaf and serve with tzatziki sauce.
For tzatziki sauce: Place diced cucumber into a towel and squeeze dry. Discard the water. Combine all ingredients and blend well. Place into a container with a lid and refrigerate.
