Leftover Turkey Recipe: Greek Turkey Kabobs #HormelFamily

Leave it to leftovers to keep you in the holiday spirit even after your big meals are over and done with. To help expand your post-feast repertoire (a great left over turkey recipe), Hormel Foods has compiled a list of new ways to enjoy leftovers this holiday season. Impress your family and friends with this creative and tasty option: 

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 Looking for a new approach for all that leftover Thanksgiving turkey? Create Greek Turkey Kabobs by cutting Jennie-O® Turkey Store® oven roasted turkey breast into cubes and alternately threading them onto skewers with cucumbers, tomatoes and Peloponnese® kalamata pitted olives. This Mediterranean twist might just convert reluctant turkey eaters! 

Greek Turkey Kabobs:

Ingredients

Servings: This recipe is recommended for 8 servings

• 2/3 cup lemon juice
• 3 tablespoons mild olive oil
• 2 cloves garlic, finely chopped
• 1 teaspoon dried rosemary leaves, crushed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 1/2 pounds JENNIE-O® Oven Roasted Turkey Breast, cut into 1-inch cubes
• 16 cherry tomatoes
• 1 small cucumber, cut in half lengthwise, seeded and cut into 3/4-inch slices
• 16 PELOPONNESE® Kalamata Pitted Olives
• Hot, cooked parsley rice pilaf

Directions

1. In medium bowl, combine lemon juice, oil, garlic, rosemary, salt and pepper. Add turkey; stir to coat. Cover; refrigerate 30 minutes to marinate.
2. Meanwhile, prepare grill for medium heat or heat broiler.
3. Alternately thread turkey, tomatoes, cucumbers and olives onto 8 metal skewers. Grill 6 inches from heat source, turning and basting often with marinade, 5 minutes or until turkey is browned and cooked through. Serve with hot rice pilaf.