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‹ All Recipes ‹ Appetizers

Brined Moroccan Turkey and Vegetable Medley Skewers With Foraged Wild Mint Honey-Lavender-Cilantro Yogurt Dipping Sauce

Brined Moroccan turkey and vegetable medley skewers with foraged wild mint honey-lavender-cilantro yogurt dipping sauce

Serve with Lemon Olive Oil-Green Onion Couscous 

The vibrant flavors and tender brined turkey create a perfect harmony 

Recipe by: Gabrielle


Wine Pairing: 2016 Pietro Family Cellars Chardonnay, Oak Knoll District of Napa Valley

PREP TIME: 20 minutes COOKING TIME: 15 minutes TOTAL TIME: 30 minutes + Brine Time 8-15 hours


  • 1 package 6 oz. GC Napa Valley Natural Wet Brine Mix: Sweet and Salty
  • ½ cup 2014 Pietro Family Cellars Sauvignon Blanc, Napa Valley
  • 3¼ cups water
  • 1 turkey breast, 2½ lbs., deboned
  • ½ tsp. fresh ginger, peeled and finely minced
  • 3 Tbsp. GC Napa Valley Natural Poultry Rub Proprietary Blend
  • 3 Tbsp. GC Napa Valley Natural Savory Proprietary Blend Extra Virgin Olive Oil + 3 Tbsp.
  • 1 lb. white small to medium button mushrooms, cleaned, trimmed, halve if too large
  • 2 orange bell peppers, cut into 1” x 1” pieces
  • 2 zucchini, cut into ½” rounds, then halve
  • 1 tsp. GC Napa Valley Natural Tuscan Rosemary Finishing Sea Salt
  • ½ tsp. GC Napa Valley Natural Culinary Lavender Tellicherry Pepper
  • 24 wooden skewers (pre-soak 30 minutes) or metal skewers
  • Foraged Wild Mint Honey-Lavender-Cilantro Yogurt Dipping Sauce: See Recipe
  • Lemon Olive Oil-Green Onion Couscous: See recipe


  1. Add brine mix to medium pot with Sauvignon Blanc and water. Bring to boil, reduce heat to a simmer, stir until dissolved. Remove from heat, cool to room temperature. Rinse turkey breast. Trim any fat, skin, or stray pieces of cartilage or bone. Place turkey in a deep bowl or pot. Pour brine over breast, cover bowl and refrigerate for 8 to 15 hours for maximum moisture and flavor.
  2. Remove turkey breast from brine, rinse well, pat dry with paper towels.
  3. Using a spoon, scrape skin off ginger and finely mince. In a small bowl mix ginger and Poultry Rub.
  4. Cut turkey breast into 1” x 5” strips, about ½”- ¾” thick. Put in a bowl, coat well with Savory Extra Virgin Olive Oil. Lay strips on a baking sheet with parchment paper. Generously sprinkle with poultry-ginger seasoning. Refrigerate for 1 hour or longer.
  5. Put vegetables in a bowl, toss with Savory Extra Virgin Olive Oil, Rosemary Finishing Sea Salt and Lavender Tellicherry Pepper.
  6. Preheat grill to medium to medium-high heat. Thread 1 turkey strip onto skewer with 1 each - mushroom, orange bell pepper, and pearl onion. Grill skewers for 6-8 minutes, being careful not to overcook.


Place Turkey and Vegetable Skewers on a platter with a side of Lemon Olive Oil-Green Onion Couscous and Foraged Wild Mint Honey-Lavender-Cilantro Yogurt Dipping Sauce. 


  • 1 turkey breast, 2½ lbs., deboned
  • 2” piece fresh ginger
  • 24 wooden or metal skewers
  • 1 lb. white small to medium button mushrooms
  • 2 orange bell peppers
  • 2 zucchini
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