Grilled Turkey Kebabs À La King

Name: Grilled Turkey Kebabs À La King
Yield: serves 4
Ingredients: 1 pound turkey breast meat, cut into 1-inch chunks; 1 large green bell pepper, seeded and cut into 1-inch pieces; Salt and freshly ground black pepper; Nonstick cooking spray; 1 small yellow onion, cut into fine dice; 1 cup low-fat, low-sodium chicken broth; 1 tablespoon cornstarch; 1/4 teaspoon celery seeds; 1/2 cup frozen peas; 1/3 cup Greek yogurt

December 9, 2011

This was originally a rich chicken dish made with lots of cream and sherry, peas, and pimientos, and served on hot buttered toast points or in pastry shells. There are as many stories about its origin as there are versions of the recipe. It likely made its debut at the Brighton Beach Hotel in New York at the turn of the 19th century, created by the chef in honor of the owner, Mr. E. Clark King II. I went with a green-pepper version and added celery seeds to the sauce because that’s how I like my à la king. If you can’t live without the pimientos, feel free to add them—they will have virtually no impact on the fat and calorie content.

Recipe notes

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