Turkey and Halloumi Skewers

Serves 6


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1 Butterball Easy Fresh Boneless Turkey Breast1 package of 10-inch skewers2 packages Halloumi cheese, cut into bit-sized squares1 red pepper, cut into bit-sized squares1 yellow pepper, cut into bit-sized squares½ red onion, cut into bit-sized squares1 medium green zucchini, cut into bit-sized squares12 cherry tomatoes¼ cup olive oil (for brushing)2 cloves garlic1 Tbsp honey1 Tbsp olive oil1 cup plain Greek yogurtSalt & pepper, to taste


  1. Soak/submerge skewers in hot water for 10 minutes, to prevent them from burning on the grill.

  2. Turn on barbeque and preheat until temperature reaches 350˚F.
  3. Cut turkey into 2-inch cubes.
  4. Assemble skewers with one of each: cherry tomato, wedge of onion, turkey, pepper, halloumi, turkey, pepper, halloumi, onion, and repeat order until skewer is full.
  5. Brush skewer with olive oil and refrigerate for 15 minutes.
  6. Place skewers on the hot barbeque and cook until internal temperature of turkey reaches 165˚F/74˚C and outside is golden brown.
  7. Puree garlic, honey, olive oil and Greek yogurt using a handheld blender. Season with salt and pepper to taste. Drizzle onto cooked skewers, or as a side dip.
  8. Serve with your favourite salad or rice. Skewers can be made one day ahead and refrigerated.

  9. Recipe by Chef Benjamin Leblanc-Bedouin