Prep: 20 minutes Total: 30 minutes
Serve these grilled turkey breast and pineapple kebabs on whole-wheat pitas. Top with a creamy tomatillo sauce, which gets its texture from buttermilk and avocado.
Serves 4.
1 pound boneless turkey breast, cut into 1 1/4-inch pieces
Coarse salt and ground pepper
1/2 small pineapple, peeled, cored, and cut into 1 1/4-inch pieces
1 medium red onion, cut into 1 1/4-inch pieces
Nonstick cooking spray
Whole-wheat pitas or salad greens, for serving
1 recipe Creamy Tomatillo Sauce
In a medium bowl filled with hot water, submerge four 12-inch wooden skewers and let soak 15 minutes. Season turkey with salt and pepper, then thread 5 turkey pieces and 4 pieces each pineapple and onion onto each skewer. Lightly coat a grill pan with cooking spray and heat over medium-high. Grill skewers, turning occasionally, until turkey is cooked through, 14 minutes. Remove turkey, pineapple, and onion from skewers. Serve in pitas or over salad greens, drizzled with tomatillo sauce.
Creamy Tomatillo Sauce
(note: this is good but spicy - use a small jalapeno unless you really love heat)
This sauce gets its texture from buttermilk and avocado. Add even more creaminess by swapping low-fat Greek yogurt for the buttermilk, and use as a dip for tortilla chips. Try it spooned on enchiladas, salmon, chicken breasts, or our Turkey Kebabs recipe.
Makes 3 1/2 cups.
3/4 pound tomatillos, husks removed
1 jalapeno, stem removed
1 medium white or red onion, cut into 1 1/4-inch pieces.
1/2 bunch cilantro, stems removed
1/2 cup buttermilk
1/2 peeled avocado
Coarse salt
In a small saucepan, combine tomatillos, jalapeno, and enough water to cover ingredients by 1 inch. Bring to a boil over medium-high. Reduce to a rapid simmer and cook until vegetables are tender, 7 minutes. With a slotted spoon, transfer to a blender and add onion. Puree until smooth. Add cilantro, buttermilk, and avocado. Season with coarse salt; puree until smooth.
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