Ingredients
1/4 cup extra-virgin olive oil
2 teaspoons dill
1 teaspoon salt
2 teaspoons mesquite seasoning
1/2 teaspoon freshly ground black pepper
2 pounds Turkey Breast(at least 1-inch thick), trimmed
12 short, thick wooden skewers, soaked in water for at least 30 minutes
12 thin slices bacon
6 lemon wedges
Preparation
Whisk the oil, dill, mesquite season, salt, and pepper in a large bowl to blend. Cut the turkey steaks into 36 (1-inch) cubes and toss in the oil mixture to coat. Thread the turkey cubes onto wooden skewers, 3 per skewer. Wrap a slice of bacon around and between the turkey cubes on each skewer. Arrange the turkey skewers on a small baking sheet and brush with the remaining oil mixture. Cover and refrigerate at least 1 hour and up to 1 day, turning occasionally in the oil mixture. Prepare the barbecue for medium-high heat or preheat a grill pan over medium-high heat. Grill the turkey skewers until the bacon is crisp turning often, about 10 minutes.
Transfer the skewers to plates and serve with lemon wedges
