Threading strips of turkey tenderloin onto skewers is a unique way of preparing this white meat. The tenderloin gets its flavor from the sweet-and-spicy citrus marinade and the toasted flaked coconut which is sprinkled on top just before serving.

Diabetic Living Magazine
Source: Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • For marinade, in a large resealable plastic bag combine coconut water, lime peel, lime juice, honey and the crushed red pepper.

  • Cut turkey tenderloin lengthwise into thin strips, each about 1/4 inch thick. Add to marinade in bag. Seal bag, turning to coat turkey. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally.

  • Drain turkey, discarding marinade. Thread turkey, accordion-style, onto skewers. Place skewers on the grill rack of a covered grill directly over medium heat. Grill, covered, for 6 to 8 minutes or until turkey is no longer pink, turning once halfway through grilling. To serve, sprinkle skewers with coconut.


Tips: If using wooden skewers, soak skewers in enough water to cover for 30 minutes before using.

To toast coconut, spread in a shallow baking pan lined with parchment paper. Bake in a 350 degrees F oven for 5 to 10 minutes or until golden, shaking pan once or twice, watching closely to avoid burning.

Nutrition Facts

150.8 calories; protein 21.4g 43% DV; carbohydrates 13.1g 4% DV; exchange other carbs 1; dietary fiber 0.8g 3% DV; sugars 11.1g; fat 1.7g 3% DV; saturated fat 1.3g 6% DV; cholesterol 52.5mg 18% DV; vitamin a iu 32.8IU 1% DV; vitamin c 5.5mg 9% DV; folate 2.5mcg 1% DV; calcium 23.4mg 2% DV; iron 1.3mg 7% DV; magnesium 8.8mg 3% DV; potassium 90.7mg 3% DV; sodium 76.2mg 3% DV.