Spiedini de Tacchino
Posted By Mary Freeland on April 8, 2010
With the warming of the weather comes an awakening of the palate as well. Dining Al Fresco, flavors of fresh herbs and bringing the indoors out are all denizens of spring. Today our Tuscan culinary travels bring us outdoors as well. Fresh spring zucchini and eggplant languidly wrap themselves around turkey and marry the flavors of the season as they grill to perfection.
Spiedini de Tacchino
Mediterranean Turkey Skewers
Ingredients
2 cloves of garlic (minced)
3 tbsp fresh lemon juice
7 tbsp olive oil (light works best)
1 tsp grated lemon zest
2 tbsp fresh basil (chopped)
1 eggplant (the slender variety)
2 medium zuchini
1 sweet pepper (yellow or red) cut into squares
11 ounces cubed boneless turkey
sea salt and cracked black pepper to taste
Combine oil, lemon zest and juice, garlic, basil, salt and pepper in a small bowl. Mix until well blended. Use a vegetable peeler to slice zucchini and eggplant into 1/4 inch thick strips. Cut strips crosswise in half. Wrap turkey cubes with the strips. Build skewers by alternating wrapped turkey with red pepper squares. Baste skewers with olive oil and herb mixture, refrigerate for a minimum of 30 minutes. Grill or broil for 10 minutes (5 per side) until vegetables are tender and turkey is cooked through.
Fresh and vibrant flavors like this are best enjoyed outdoors. Chill a nice bottle of Montepulciano d’abruzzo. Bring the calming sounds of water and rich Tuscan architecture to your outdoor space with our classically Tuscan, Diamond Shaped Wall Fountain.
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