Yield: 1 serving 1 8” wooden skewer, soaked in water for an hour 8 pcs. turkey medallions 1 zucchini round, 3/8” thick 1 cherry tomato, cut in half 1 red pepper square, 1¼” x 1¼” 1 artichoke heart, marinated as needed, oil as needed, balsamic glaze as needed, toasted sesame seeds to sprinkle Tzatziki Sauce (yields 2¾ cups): 16 oz. Greek-style yogurt 4 oz. English cucumber, peeled and seeded, ¼” diced 1 Tbsp. garlic, ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.