Lemon Cilantro Turkey Tapas
Turkey, zucchini and spices - a combination that will delight your guests!
Preparation Time: 20 mins
Cooking Time: 9 mins
Extra Time: 6 hrs
(or overnight, for refrigeration)
Yield: 6 x 2-wedge servings
Ingredients
- 1 lemon
- 1/2 cup tightly packed fresh cilantro leaves, chopped
- 1/4 cup thinly sliced green onion
- 1 Tbsp + 2 tsp olive oil, divided
- 1 tsp sugar
- 1 lb turkey tenderloins, cut into 3/4-inch medallions
- 1 dash each of salt & pepper
- 1 small zucchini, cut into 1/4-inch slices
- 2 pita bread, cut into 12 wedges
Directions:
Zest or grate the lemon rind; chop and reserve. Squeeze juice from lemon. In medium bowl, combine lemon juice with cilantro, onion, 1 tablespoon oil, sugar, and reserved zest.
Lightly sprinkle turkey with salt and pepper. In large non-stick skillet, over medium heat, saute medallions in 2 teaspoons oil for 4 minutes per side or until golden brown and food thermometer, inserted in thickest portion of medallion, reaches 170ºF. Remove turkey from pan and stir into the cilantro mixture.
Over medium heat, sauté zucchini 1 minute. Fold into turkey mixture, mixing well. Cover and refrigerate overnight. Serve cold with crisp pita wedges.
Variations:
Can use more pita wedges or replace pita wedges with crisp crackers.
Serving suggestions are not included in the nutritional analysis.
Tips:
Of Spanish origin, tapas are little dishes, served on small plates, similar to the Chinese dim sum or the Middle Eastern meze. Although tapas may look similar to traditional appetizers, what differentiates them is their more pronounced and/or spicier flavors.
For a dining out experience or a trendy tapas party, select from a variety of tapas and enjoy several little dishes.