main course | on the grill | soups salads | turkey

Chimichurri Salad with Grilled Turkey Kabobs

Prep Time: 1 hour and 10 minutes Cooking Time: 20 minutes 4 servings

Products Included In Recipe


Turkey Kabobs

1 Granny's Boneless, Skinless Turkey Breast - cut into 1" (2.5 cm) 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
1 dash of sea salt and ground pepper
to serve crusty bread


4 cups | 1L 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, cumbled

Chimichurri Sauce

1 cup | 250 ml flat-leaf parsley, packed
1 Freshno pepper, roughly chopped and deseeded
4 cloves of garlic
2 sping fresh oregano
1 1/2 tbsp | 25 ml red wine vinegar
1/2 cup | 125 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.

Recipe created by Peppers & Pennies for Exceldor Cooperative.