1 Boneless, Skinless Turkey Breast - cut into 2” (5cm) cubes
1 tbsp (15 ml) canola oil
1 tbsp (15 ml) red wine vinegar
1 tsp (5 ml) lemon juice
1 tsp (5 ml) garlic
1 tsp (5 ml) oregano
dash of sea salt and ground pepper
4 cups (1 L) mixed greens
1 Anjou or Bosch pear, sliced
1 avocado, sliced
1/4 cup (60 ml) red onion, thinly sliced,
2 tbsp (30 ml) sunflower seeds
1/4 cup (60 ml) goat cheese, crumbled
1 cup (250 ml) flat-leaf parsley, packed
1 Fresno pepper, roughly chopped and deseeded
4 cloves of garlic
2 sprigs fresh oregano
1 1/2 tbsp (25 ml) red wine vinegar
1/2 cup (120 ml) olive oil
to taste salt and pepper
Using a food processor, pulse parsley, pepper, garlic, oregano and red wine vinegar. Slowly add olive oil until desired thickness. Season to taste with salt and pepper. Cover and set aside for at least an hour.
Toss salad ingredients together in a large bowl. Divide onto 4 individual plates.
Heat barbecue or indoor grill to 425°F (220°C).
Thread cubed turkey breast on barbecue-proof skewers.
Mix oil, red wine vinegar, lemon, garlic, oregano and salt and pepper in a bowl. Brush lemon mixture onto turkey kabobs.
Grill kabobs over indirect heat, brushing the lemon mixture on kabobs occasionally for the first half of cooking. Cook until the temperature reaches 165°F (74°C) - about 15 minutes.
Allow kabobs to rest for 5 minutes. Top salad with kabobs and drizzle chimichurri sauce on top. Serve with crusty bread.
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