dinner recipe · #04412
Dijon Rosemary Cider Turkey Skewers
A practical recipe from the Pantry Match catalog, with cook-friendly measurements and estimated nutrition per serving.
- Total time
- 66 min
- Servings
- 6
- Difficulty
- Level 2
- Ingredients
- 7
Prep20 min
Cook16 min
Inactive30 min
Total66 min
Ingredients
- 1½ lbTurkey Breast
- 12 ozPoblano Pepper
- 1 tbspOlive Oil
- 3 tbspDijon Mustard
- 1 tspRosemary
- 2 tbspApple Cider Vinegar
- ¾ tspTable Salt
Instructions
- Wash all produce under running water, and keep leafy greens separate from raw meat and poultry. Cut the Turkey Breast and Poblano Pepper into even bite-size pieces. Stir the Dijon Mustard, Rosemary, Apple Cider Vinegar, Olive Oil, and Table Salt together in a nonreactive container.
- Add the Turkey Breast, turn to coat, cover, and marinate in the refrigerator for 30 minutes. Thread the Turkey Breast and Poblano Pepper onto skewers, discarding the used marinade.
- Keep the raw Turkey Breast and raw juices away from ready-to-eat foods, utensils, and surfaces. Grill or broil the skewers, turning regularly, until the Turkey Breast reaches at least 165°F (73.9°C) on a food thermometer. Serve the skewers immediately from a clean platter.
Estimated nutrition
Per serving, calculated from primary ingredients
- Protein
- 25.5 g
- Carbohydrates
- 3.6 g
- Fat
- 4.5 g
- Fiber
- 1.5 g
- Sodium
- 610.5 mg
Some source nutrients are unavailable. Brands, substitutions, cooking, draining, and discarded ingredients can change these estimates.
Allergen check
No catalog allergens are listed for the primary ingredients.
Recheck every package and recalculate allergens when using a substitution; alternatives can add or remove allergens.