Two of my favorite flavors are used in this recipe. Garlic and rosemary. I mean seriously, who can't love garlic and rosemary? Using Garlic Infused Olive Oil along with Rosemary Olive Oil makes an extremely flavorful marinade. Turkey isn't just for lunch meat and Thanksgiving, you know. A turkey breast tenderloin coated and marinated overnight with a few sprigs of fresh rosemary and some chopped garlic gives is our starting point for this delicious meal.
1 lb. turkey breast tenderloin
2 T. Garlic Infused Olive Oil
2 T. Rosemary Olive Oil
1 T. chopped garlic
1 t. salt
1 t. freshly ground black pepper
3 sprigs fresh rosemary
Place the turkey tenderloin in a large Ziploc bag or in a glass bowl. Pour the olive oils over the turkey and turn to coat.
Top with fresh garlic, salt, and pepper. Place the fresh rosemary on top and/or bottom of the turkey.
Place in refrigerator for a few hours or overnight.
You can choose whichever vegetables you like. Here's what I used.
Baby Bella Mushrooms
Green, Yellow, Orange, Red Bell Peppers
Cut turkey and vegetables in as close to the same sized pieces as possible. Thread on skewers in whatever order you like.
Preheat the gas grill or prepare charcoal grill for cooking.
Place skewers on grill and turn them occasionally as turkey and vegetables cook. The turkey needs to reach an internal temperature of 165 degrees F.
Place skewers on plates, drizzle with a little additional rosemary and/or garlic olive, and lightly salt and pepper before serving.
Isn't that a gorgeous meal? Healthy, low-carb, and FLAVORFUL. What more could you ask for?