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main course | on the grill | turkey

Maple Mustard Kabobs & Fennel Arugula Salad

Prep Time: 15 minutes Cooking Time: 15 minutes 6 servings


Products Included In Recipe

Ingredients

3-4 Granny's turkey thighs
2 tbsp | 30 ml grainy mustard
1 tbsp | 15 ml extra virgin olive oil
tbsp | 15 ml balsamic vinegar
1 1/2 tsp | 7.5 ml maple syrup
1 tbsp | 15 ml fresh chives, chopped
1/2 tsp | 2.5 ml sea salt
1/4 tsp | 1.25 ml fresh ground pepper
3 cups | 750 ml arugula
1/2 fennel (anise) bulb, thinly sliced
1/2 cup | 125 ml grape or cherry tomatoes, halved
2 tbsp | 30 ml un-salted pumpkin seeds, shelled & toasted
3 tbsp | 45 ml olive oil
1 tbsp | 15 ml balsamic vinegar
1 tsp | 5 ml grainy mustard
1/2 tsp | 2.5 ml salt
1/4 tsp | 1.25 ml fresh ground pepper

Directions

Preheat grill.
Remove skin & bones from turkey thighs and cut into 1.5 inch (4 cm) cubes.
Mix turkey cubes with mustard, oil, vinegar, maple syrup, chives, salt and pepper then skewer meat. Grill for about 15 minutes, turning once until cooked through. Keep warm.
Mix arugula, fennel, tomatoes and pumpkin seeds in a large bowl. In a separate bowl, whisk oil, vinegar, mustard, salt and pepper. Add to salad and serve with grilled kabobs.

From the Chef: “I love this quick and easy recipe because it incorporates many flavorful, local ingredients like maple syrup, mustard and pumpkin seeds."

Recipe courtesy of Chef Jason Wortzman
Copyright 2018 Granny's Poultry Cooperative (Manitoba) Ltd.,
All Rights Reserved

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