This recipe appeared in the August issue of "Wayne Living Magazine"
It's the final weekend of summertime BBQ's and Turkey chops are a great meat to
throw on the grill on a warm summer’s night. These are much leaner and
healthier than any red meat and are a nice hearty cut of poultry that grills
evenly.
Ingredients:
Turkey:
1 pack Shady Brook Farms Turkey Chops (I like this brand because the
turkeys are raised by family farmers without growth-promoting antibiotics)
2 tbsp. avocado or olive oil
¼ c lemon juice
2 tsp fresh rosemary
2 tbsp. garlic, crushed
Veggies:
1 large onion, sliced
1 bunch fresh asparagus, ends chopped
off
2 medium zucchini, sliced into ½”
pieces lengthwise
1 head broccoli, sliced into florets
1 eggplant, sliced into ½” pieces
2-3 Bell peppers, sliced and seeds
removed
1 tbsp. avocado or olive oil
2 tbsp. balsamic vinegar
1 tbsp. garlic, crushed
Juice of 1 lemon
Salt, to taste
Pepper, to taste
Directions:
1. Put turkey chops in large Ziploc bag
with oil, lemon juice, rosemary and garlic. Marinade in refrigerator for ~ 4
hours.
2. About 20 minutes prior to grilling,
put all veggies in a large plastic bag or bowl and toss with oil, vinegar,
garlic, lemon juice, salt and pepper. After veggies are well coated with
marinade, place a batch of the veggies on a grill pan.
3. When grill is heated, place grill pan
on medium heat and grill first round of veggies for about 10 minutes, turning
regularly so that veggies char evenly. Veggies are done once they are soft and
some are partially charred. You will need to do several batches of this,
depending on size of your grill pan.
4. When last batch of veggies go on the
grill, place each marinated turkey chop directly on medium hot grill and cook
on each side for about 5 minutes, or until turkey is cooked through and no
longer pink inside. Flip with long tongs.
5. Once all veggies are cooked and
turkey is done, serve immediately. Turkey can be eaten alone or with sauces
such as ketchup, barbeque sauce, or tzatziki sauce (also great on vegetables!).
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