Ingredients
| ¾ | cup Greek yogurt |
| 1 | cup chopped fresh basil leaves |
| 1 | cup chopped fresh mint leaves |
| 3 | tablespoons olive oil |
| 1 | teaspoon salt |
| ½ | teaspoon freshly ground pepper |
| 2 | cloves garlic, coarsely chopped |
| ½ | (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into 10.5 to 2 inch pieces |
| 1 | cup cherry tomatoes |
| 6 | shallots, cut in half |
Directions
Process yogurt, basil, mint, olive oil, salt, pepper and garlic in food processor or blender, until smooth.
Pour yogurt mixture over turkey pieces and stir to combine. Cover and refrigerate 1 hour or overnight.
Remove turkey from marinade, discarding excess marinade. Thread turkey pieces, tomatoes and shallots onto metal skewers.
Prepare grill for medium heat. Cook skewers on grill, 12 to 15 minutes, turning skewers a quarter turn every 3 minutes.*
*Always cook turkey until well done, 165 F as measured by meat thermometer.