A light tasting appetizer, or add a salad and a  tropical rice and Voila! A delicious dinner that is unique and sure to delight your special guest

Compliments of our own chef James Eddington


For the Turkey: 1 Tbsp. chopped dill 1 Tbsp. chopped cilantro 1 Tbsp. chopped parsley 1 Tbsp. chopped basil 1⁄4 cup olive oil juice of 2 limes 1 tsp. salt several grinds of black pepper 1 1⁄2 lbs. Hayter’s turkey tenderloin, cut into 2-inch strips.

For the sauce: 1 c. yogurt 1 Tbsp. chopped mint 1⁄2 cucumber chopped in food processor Juice of 1 lemon 1/2 Tbsp. minced garlic

salt and pepper to taste

Garnish: Sesame seeds

Method of Preparation

Preheat grill.

In a large bowl, whisk together the dill, cilantro, parsley, basil, olive oil, lime juice, salt, and pepper. Add Turkey to the bowl and toss until turkey is well-coated. Skewer Turkey without crowding pieces too closely. Grill on medium heat 6 minutes each side or until just cooked through. If using wooden skewers soak in water for 1 hour before assembling.

Feel free to add any garden fresh vegetable to skewers.

In a medium bowl, stir together all sauce ingredients. Serve skewers with yogurt sauce on side and enjoy!