Curried Turkey & Grape Kabobs

Preparation:  30 min. Cooking: 0 min. Total: 30 min.
Recipe photo
  • 1/2 Lb sliced deli turkey (ask deli to slice it 3/4 inch thick)
  • 4 Fl Oz mayonnaise
  • 3 Tbsp chutney sauce
  • 1/2 tsp curry powder
  • 1/4 tsp salt (optional)
  • 1/4 pinch cayenne (optional)
  • 24 red or green seedless grapes
  • 1/2 Cup toasted flaked coconut
  • 1/2 Cup toasted almonds , finely chopped in a food processor
  • 24 bamboo skewers
Cut the turkey into 3/4 inch cubes. Mix the mayonnaise, chutney, curry powder, salt, and pepper in a mixing bowl. Place a grape of a skewer and slide it down more than half way. Add a turkey cube to the end of the skewer. Roll the turkey on all sides in the curry/mayonnaise mixture. Tap or roll two sides in the coconut and the opposite two in the toasted almonds. Slide the grape up close to the coated turkey cube and plate. Repeat the process for the remaining skewers.

Toasting coconut flakes
Preheat oven to 325 ℉. Spread coconut flakes on a baking sheet in a thin layer and bake in preheated oven. The flakes will toast very quickly and won't take more than 5-10 minutes. After a few minutes stir the coconut to help ensure even color. Caution, sweetened flakes will take less time because sugar speeds the toasting process.

Toasting almond slices
Preheat your oven to 350 ℉. Spread the sliced almonds evenly across an ungreased, rimmed baking sheet. The almonds will toast evenly if there is minimal overlap between the nuts. Use a rimmed baking sheet to prevent the sliced almonds from spilling over the edges. Place the almonds on the middle rack in the oven. After about 5 minutes, open the oven door and stir the almonds around on the baking sheet with a wooden spoon. Alternatively, you could shake the baking sheet to redistribute the nuts. Close the oven door and continue to stir the nuts every 5 minutes or so for between 10 to 15 minutes. Wait until the nuts are fragrant and turning golden brown around the edges before you remove them. Don't wait until they turn dark brown, however, because the almonds will continue to cook for a short time after leaving the oven, and will likely end up burnt. Cool and store the sliced almonds. Allow the nuts to cool completely before using -- this will make them extra crunchy.
Calories
240 Cal
Fat
16 g
Carbs
14 g
Protein
11 g
Fiber
2.3 g
Sugar
7.5 g
Cholesterol
21 mg
Sodium
410 mg


Nutrients

Fiber     2.3 g
Fat     16 g
Sugar     7.5 g
Carbs     14 g
Protein     11 g
Calories     240 Cal

Fats

Fat, Poly     5.3 g
Fat, Mono     6.2 g
Fat, Sat     3.7 g
Fat, Trans     0 g
Fat, Percent     60 %

Vitamins

Vitamin, K     11 mcg     9.4 %
Vitamin, A     62 IU     2.1 %
Vitamin, B12     0.2 mcg     6.8 %
Niacin     4 mg     25 %
Riboflavin     0.2 mg     13 %
Vitamin, C     2.1 mg     2.4 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.2 mg     10 %
Vitamin, E     3.5 mg     23 %
Panto, Acid     0.3 mg     5.6 %
Choline     11 mg     2.1 %
Thiamin     0 mg     3.8 %

Minerals

Calcium     40 mcg     4 %
Phosphorus     150 mg     22 %
Magnesium     47 mg     11 %
Copper     0.2 mcg     22 %
Fluoride     1.5 mcg     38 %
Zinc     1.1 mg     9.9 %
Cholesterol     21 mg     0.4 %
Sodium     410 mg     27 %
Selenium     12 mcg     21 %
Manganese     0.4 mg     5.9 %
Potassium     250 mg     5.3 %
Iron     1 mg     13 %