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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

Ingredients

Maple Mustard Kabobs

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 ground pepper

Arugula Salad

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 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.

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