Spiced Turkey & Zucchini Skewers

with Mediterranean Couscous & Tahini Cilantro Sauce

Moderate | 30 min

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Contains: Sesame, Sulphites, and Wheat.

May Contain: Egg, Fish, Milk, Mustard, Peanuts, Shellfish, Soy, Tree Nuts, and other sources of Gluten.

What We'll Send

Organic Vegetable Stock Cube
Chipotle Pepper in Adobo Sauce
Zucchini
Tahini
Persian Cucumber
Couscous
Grape Tomatoes
Cilantro
Red Onion Diced 1/4"
Mint Fresh
Brown Sugar
Turkey Breast
6" Wooden Skewers
Lime
Spice Blend
Chili Powder, Onion Powder, Cumin, Paprika
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 952
Fat 47g
Protein 47g
Carbohydrates 83g

Cooking Directions

1

Prepare Turkey
- Heat oven to 400°F.
- Line a baking sheet with foil.
- Drain and pat turkey dry with a paper towel.
- Cut turkey into 1 inch pieces.
- Season to taste with salt and pepper.
- In a medium bowl, add 2 tbsp. olive oil, brown sugar, chipotle in adobo to taste and half of the spice blend.
- Whisk well to combine.

2

Cook Skewers
- Wash zucchini and cut in half lengthwise, then into 1/2 inch semi-circles.
- Add turkey and zucchini into marinade from Step 1 and, using clean hands, massage well to coat.
- Thread turkey and zucchini onto skewers, and place skewers onto baking sheet.
- Wash hands, knife and cutting board with hot soapy water
- Place baking sheet into oven and cook for 15-20 minutes until zucchini is tender and turkey is no longer pink and has reached an internal temperature of 165°F.

3

Prepare Ingredients
- Wash tomatoes, cucumber, lime, cilantro and mint.
- Cut tomatoes in half.
- Trim ends and cut cucumbers in into quarters lengthwise, then into 1/2 inch pieces.
- Cut lime in half.
- Pick and chop cilantro and mint leaves keeping them separate.

4

Cook Couscous
- Rinse and drain couscous in a fine mesh sieve.
- Bring 3/4 cup salted water with crumbled vegetable stock cube to a boil in a small pot.
- Stir couscous into boiling water and remove from heat.
- Cover with a lid and set aside.

5

Prepare Cilantro Tahini Sauce
- In a small bowl, whisk together tahini, cilantro, 2 tbsp. water, half of the lime juice.
- Season to taste with salt and pepper.
- Whisk well to combine.
- Add more water 1 tbsp. at a time to adjust to your desired consistency if necessary.

6

Toss Couscous
- Stir 2 tbsp. olive oil, and the remaining spice blend and remaining lime juice into couscous.
- Add cucumber, tomato, red onion and mint.
- Toss well to combine.

7

Serve
- Divide couscous onto serving plates and top with skewers.
- Drizzle everything with cilantro tahini sauce.
- Enjoy!

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