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BC Turkey Souvlaki

A fresh Mediterranean-inspired dish featuring marinated BC turkey skewers, herby cucumber salad and cool, creamy tzatziki.
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Prep Time 30 minutes
Cook Time 12 minutes

Ingredients
  

Souvlaki Marinade

  • 600 g BC Turkey Breast cut into 1 inch cubes
  • 1 Small sprig fresh rosemary
  • Finely chopped leaves
  • 2 Sprigs fresh oregano finely chopped leaves
  • 2 cloves Garlic minced
  • 4 tbsp Olive oil extra virgin
  • 1 Lemon zest only
  • 1 tsp Salt
  • 1 pinch Fine ground black pepper

Tzatziki

  • 1 cup Greek yogurt
  • 1 Baby cucumber grated on cheese grater
  • 1 clove Garlic minced
  • 10 leaves Fresh mint finely chopped
  • 1 Lemon juice and zest
  • 1 pinch Salt

Smashed Cucumber Salad

  • 6 Baby cucumbers
  • 1 Shallot sliced very thin
  • 20 leaves Freshly picked oregano
  • 3 Sprigs freshly picked dill
  • 10 leaves Freshly picked mint
  • 1 tsp Salt
  • 1 tbsp Red wine vinegar
  • 2 tbsp Olive oil extra virgin
  • 1 tbsp Lemon juice
  • 1 tsp Honey or white sugar

Instructions
 

Marinate the Turkey

  • Soak some bamboo skewers in water for about 30 min. You can also use metal skewers if you have them.
  • Combine all the ingredients in a bowl and coat the BC Turkey in the marinade well.
  • Skewer the turkey onto your pre-soaked skewers and transfer to a container with a lid or wrap with cling film and leave to marinate overnight, or for at least 2 hours.

Make the Tzatziki

  • Place the grated cucumber in a cloth or a few pieces of paper towel and squeeze the excess water out.
  • Combine all the ingredients in a bowl until well combined.

Make the Smashed Cucumber Salad

  • Trim the ends of the cucumbers and place them in a ziplock bag.
  • Take out your stresses by smashing them with the bottom of a sauce pot until they are broken into about 1 inch pieces. Do not over-smash.
  • Combine in a bowl with all the other ingredients and let it marinate for about 30 min before serving.

Finish & Serve

  • Preheat your BBQ on full heat.
  • Cook the turkey skewers on the BBQ for about 4-5 min per side. The meat should be firm and fully cooked but not dry and overcooked. Let the skewers rest for about 3-5 min after cooking.
  • While the skewers are resting, brush a little bit of olive oil on the pita bread and grill until toasted on both sides, about 30-45 seconds per side and cut into 4.
  • Plate the salad on your plate, place the skewer on top of the salad, place the pita beside the salad and finish with the tzatziki on the side.
  • Garnish the whole thing with the lemon wedge.