Grilled Turkey Kebabs a la King
Chef Rocco Dispirito remakes this classic recipe by cutting out more than half the calories.
Yield: Serves 4
- 1 pound turkey breast meat, cut into 1-inch chunks
- 1 large green bell pepper, seeded and cut into 1-inch pieces
- Salt and freshly ground black pepper
- Nonstick cooking spray
- 1 small yellow onion, cut into fine dice
- 1 cup low-fat, low-sodium chicken broth
- 1 tablespoon cornstarch
- ¼ teaspoon celery seeds
- ½ cup frozen peas
- ¹⁄ ³ cup Greek yogurt
Heat a grill or grill pan over high heat. Skewer the turkey cubes and bell pepper on 4 metal skewers, and season the turkey with salt and pepper to taste. When the grill is hot, spray the skewers with cooking spray. Grill the kebabs, turning them occasionally, until the turkey is light golden brown and just cooked through, about 20 minutes. Transfer the kebabs to a serving platter, and cover it with foil to keep them warm.
While the turkey is cooking, heat a small saucepan over medium heat. When the saucepan is hot, spray it with cooking spray. Add the onion and sauté until almost translucent, about 4 minutes.
Meanwhile, whisk the chicken broth into the cornstarch in a small bowl.
Whisk the broth mixture into the onion. Stirring constantly, bring the broth to a boil. Add the celery seeds and peas, return the sauce to a simmer, and cook until it has thickened, about 4 minutes.
Remove the sauce from the heat and stir in the yogurt. Season the sauce with salt and pepper to taste, if desired, spoon it over the kebabs, and serve.
Source (with permission): Now Eat This! a Ballantine Trade Paperback Original by Rocco DiSpirito (c) 2010 Spirit Media, LLC
Image credit: Kritsada