Hands on time: 40 minutes
Serves: 4
Ingredients
1/2 cup extra virgin olive oil
1/4 cup sherry vinegar
1 shallot, or small onion, minced
4 tsp. smoked paprika
1 tsp. salt (I chose not to use it)
1 tsp. oregano
1/2 tsp. pepper
1 lb. turkey legs (can use boneless skinless chicken breasts)
2 ears of corn
8 oz. mushrooms
5 oz. spinach
2 green onions, cut in to slivers
Directions
Whisk olive oil, vinegar, shallot, paprika, oregano, pepper, and salt (if using) in a medium bowl.
Chill half cup of dressing. Add turkey to remaining dressing, turn to coat. Chill covered at least 1 & 1/2 hours, or overnight. Let turkey stand at room temperature 30 minutes. Heat grill (or grill pan) to medium. Transfer turkey to plate and add corn and mushrooms to marinade. Grill turkey and vegetables until turkey is cooked through and vegetables tender-crisp.
Cut corn off the cob. Cut turkey meat from the bone. Toss turkey, mushrooms, corn, spinach, onions, and reserved dressing in a large bowl. Enjoy!
The smokey flavor really comes through in this recipe and it is really tasty.
Recipe adapted from: Sunset June 2012
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