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recipes

hatch chile turkey and zucchini kebabs

hatch chile turkey and zucchini kebabs
recipe time
20 minutes
recipe difficulty
easy
recipe servings
4

ingredients

  1. 16 ounces Dietz & Watson Hatch Chile Turkey Breast, thickly sliced
  2. 1 yellow zucchini
  3. 1 green zucchini
  4. 2 red bell peppers
  5. 1/2 cucumber
  6. 8 ounces plain greek yogurt
  7. 1/8 cup fresh dill, chopped
  8. 1/2 tablespoon lemon juice
  9. 1/2 teaspoon salt

directions

  1. Pre-heat your grill to medium-high heat.
  2. For dip: peel, grate, and drain cucumber and finely chop dill. Mix yogurt, dill, cucumber, lemon juice, and salt in a medium bowl. Cover and refrigerate until ready to serve.
  3. Cut Dietz & Watson Hatch Chile Turkey Breast, yellow zucchini, green zucchini, and bell peppers into 1" pieces and add to skewer, alternating between ingredients.
  4. Place skewers on the grill for 5-10 minutes, flipping halfway, until heated through and slightly charred.
  5. Remove from grill and serve hot with dill yogurt sauce.
  6. Enjoy!

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