Barbequed Turkey Pita Wraps with Grilled Veggies

Marinade-

1 cup Sprite                                                                                 1 TBSP horseradish

½ cup oil                                                                                       1 TBSP garlic powder

½ cup soy sauce

Mix ingredients together to make marinade.  Use fresh turkey breasts and cut meat into strips, and marinade for 12-24 hours.  Grill on barbeque and enjoy!

Grilled Veggies-

Zucchini, sliced                                                                         Yellow or red onion

Red, Yellow, Green Peppers                                             Kosher Salt and Black Pepper

Sauté sliced veggies in a fry pan until desired doneness.                                   

Sauce –Tzatziki

1 ½ cups plain Greek yogurt                                                             1 tsp. dried dill weed

1 clove garlic, minced                                                                             ½ medium cucumber, peeled, seeded, and thinly sliced

1-2 tsp. lemon juice                                                                                 Kosher salt and freshly ground black pepper, to taste

3 green onions, white ends finely chopped

Combine ingredients in a small bowl and season with salt and pepper, to taste.  Store covered in refrigerator up to 3 days.

Spread the sauce on the pita bread and assemble the veggies and turkey breast.  Fold pita in half and wrap pita sandwich in parchment paper.  

Grilled Herb Shrimp

• 3 garlic cloves, minced
• 1 medium yellow onion, small-diced
• ¼ cup minced fresh parsley
• ¼ cup minced fresh basil
• 1 teaspoon dry mustard
• 2 teaspoons Dijon mustard
• 2 teaspoons kosher salt
• ¼ teaspoon freshly ground black pepper
• ¼ cup olive oil
• juice of 1 lemon
• 2 pounds jumbo shrimp (16 to 20 per pound), peeled, tails on, devined

Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil, and lemon juice. Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to 2 days.
Prepare a charcoal grill with hot coals, and brush the grilling rack with oil to prevent the shrimp from sticking. Skewer the shrimp. Use 5 or 6 shrimp on a 12” skewer for a dinner serving. Grill the shrimp for 1 ½ minutes on each side. Serve with the Mango Salsa (below). Serves 6 people.

Seared Tri-Tip

• 1 large trip tip roast (I like ‘Morton’s Brand from Costco-it is already marinated)

Turn grill on High and sear each side of Tri tip until almost black. Doing this keeps all of the juices on the inside making the roast very moist. Once you sear each side, turn the grill off and let the roast sit for ½ hour until it reaches medium rare.

Chicken Kabobs

• 1 cup fresh squeezed lime juice
• 1 cup white vinegar
• 1 cup corn oil
• 1 cup soy sauce
• 1 tablespoon seasoned salt
• 1 tablespoon salt
• 1 tablespoon black pepper
• 2 teaspoons garlic powder
• ½ cup Worcestershire saue
• peppercorns
• ½ cup sesame seeds
• 1 chicken breast per person (adult)
Mix all ingredients together to make marinade. Trim fat off chicken breasts and marinate in mixture for 2-3 hours. Thread chicken on skewers and grill chicken on barbeque until done.