dinner · entree · keto · poultry

Turkey Fajita Kabobs

Today we ran a story about every state’s most favorite “bad” movie. We’re talking those guilty pleasures…those movies that are so bad they’re good (or at least you enjoy them).

Wild Wild West, Batman & Robin, and The Emoji Movie were most state’s favorite bad movies. But Oklahoma had one that no other state had…

Troll 2.

If you’re thinking about a sequel to the Technicolor acid trip kid’s movie, you would be so, so very wrong. Troll 2 is something you probably had never heard of before. At least, I hadn’t.

After some digging, and a beautifully horrible trailer viewing on YouTube, I decided I must see the movie. It looks SO BAD. It’s a very low-budget horror flick that came out in the 90’s. Oh, and it’s not a sequel to anything. The original ‘Troll’ movie has nothing to do with ‘Troll 2’. The production just slapped a ‘2’ on the end of the title as a way of grabbing more cash. Cliffnotes: that didn’t work.

Troll 2 isn’t even about scary trolls. The plot on Wikipedia says it’s about vegetarian goblins. Instead of eating people, they turn them into plants first. What??!! How does that not sound intriguing? Atrocious? Dreadful?

Rob snagged a blu-ray of the movie on Amazon for $8 INCLUDING tax. Score. We’re hoping it gets here by the weekend so we can watch our state’s favorite bad film.

Hopefully I’ll also have enough of these kabobs left over to eat them while watching, too. I saw an ad the other day for a turkey brand that was making kabobs, and decided to take it a step further: fajita kabobs! Everything in a good chicken fajita is there: the spice, the seasoning, the onions and peppers. Some people overlook turkey breast, so I figured it would be a good change of pace for dinner.

I used a mix of colorful bell peppers and poblanos, along with red onion and portobello mushrooms. My mom always added mushrooms to her fajita mix, so I thought, why not me? I adore everything mushroom.

I ate these kabobs alone and dipped them in guac and sour cream. Then, on my way home from work this morning, I thought of another good serving suggestion: on a salad! Just slide the meat and veg off the skewers and onto a bed of greens, then top with guac, sour cream and cheese. Perfecto.

That’s it. That’s what I’m having for lunch. A kabob salad. Minus the deliciously awful movie Troll 2.

Turkey Fajita Kabobs

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Spicy turkey breast, bell pepper, poblano, onion and mushroom kabobs.

Ingredients

  • 1 lb. turkey breast, cubed
  • 4 TBS. olive oil
  • Juice of 1 lime
  • 1 red bell pepper, cut into chunks
  • 1 orange bell pepper, cut into chunks
  • 1 red onion, cut into wedges
  • 2 poblano peppers, cut into chunks
  • 2 cups baby portobello mushrooms
  • 3 TBS. fajita seasoning
  • Wooden or metal skewer, for kabobs
  • Sour cream, salsa, and guacamole for serving

Directions

  1. Place turkey cubes in a bowl. Season with salt and pepper and 1 tablespoon fajita seasoning. Add lime juice and 1 tablespoon oil and toss to coat. Refrigerate for at least 30 minutes to marinate.
  2. Toss veggies with a tablespoon of olive oil and remaining fajita seasoning in a large bowl.
  3. Make the kabobs: alternate between meat and veggies on a skewer, making sure everything is on there.
  4. Brush a large grill pan with remaining oil and heat over medium heat. Add skewers, 2 or 3 at a time, and cook until charred: about 5 minutes per side. Make sure turkey is done: juices will run clear.
  5. Serve with guacamole, salsa and sour cream for dipping.

Step-By-Step Instructions

Place turkey cubes in a bowl. Season with salt and pepper and 1 tablespoon fajita seasoning. Add lime juice and 1 tablespoon oil and toss to coat. Refrigerate for at least 30 minutes to marinate. Toss veggies with a tablespoon of olive oil and remaining fajita seasoning in a large bowl.

Make the kabobs: alternate between meat and veggies on a skewer, making sure everything is on there.

Brush a large grill pan with remaining oil and heat over medium heat. Add skewers, 2 or 3 at a time, and cook until charred: about 5 minutes per side. Make sure turkey is done: juices will run clear. Serve with guacamole, salsa and sour cream for dipping.

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