Iowa's Grilled Turkey Tenderloin on a Stick
Recipe from Iowa Turkey Federation and Kerri Rush, Fresh Café and Market, Clive
Prep Time: 5 hours
Cook Time: 15 minutes
Ingredients for turkey
- 2 tablespoons lemon juice
- ¼ cup soy sauce
- ¼ cup vegetable oil
- ¼ cup dry sherry OR red wine
- 2 tablespoons instant minced onion
- 1/8 teaspoon ground ginger
- 1/8 teaspoon garlic powder
- 1 pound turkey tenderloin
Ingredients for Avotziki salad dressing
- 1 -12 ounces Mori-Nu Soft Silken Tofu
- 1 ripe avocado, peeled and pitted
- Juice of 2 lemons
- 1 garlic clove diced
- 1 tablespoon Himalayan Salt
- 2 tablespoons fresh chopped dill
- ½ medium cucumber finely diced
In a self-sealing plastic bag, plastic storage container or glass dish, combine lemon juice, soy sauce, vegetable oil, dry sherry, minced onion, ground ginger and garlic powder.
If desired, slice the turkey tenderloins in half lengthwise, making two thinner fillets. *To make cutting easier, place tenderloins in the freezer for 20 minutes before slicing. Add the turkey to the bag or container. Seal the bag or cover the container. Place in refrigerator and marinate for 4-12 hours. Drain off the marinade and discard.
Place tenderloin pieces on a wood skewer*. Grill over direct medium heat 6 to 8 minutes per side or until meat thermometer registers 170° F. and turkey is no longer pink. * Soak wooden skewers in water for 30 minutes prior to using to prevent burning on grill.
For the dressing, blend tofu, avocado, lemons, garlic and salt in blender until well mixed. Then add in dill and cucumber and pulse until well mixed. Store in refrigerator - makes 16 ounces of dressing.
Nutrition per serving: Calories 166, Protein 25.7 g, Fat 6.3 g (Saturated 1.2 g), Cholesterol 58.7 mg, Sodium 257.6 mg, Carbohydrate 1.1 g, Fiber .1 g