This was delicious! I added about a tablespoon of applesauce to the turkey to help keep it moist. After rolling the turkey into ovals, I flatened a bit before skewering with 2 wooden skewers to help make it easier to flip on the grill. We also added just a splash of rice vinegar to the dipping sauce (in addition to the lemon juice) and offered chopped cilantro and Walla Walla (sweet) onions in addition to the other add-ins. Sweet chili sauce is a mildly spicy-sweet Asian condiment that went really well with this dish. (plum sauce would make a good substitute) For added eye appeal, we used a large round platter and lined with red leaf lettuce and placed the turkey skewers in a concentric circle on top. Dipping sauce was served in individual bowls at each place setting. It looked like a magazine spread! Great company dish since much of the prep work can be done ahead of time leaving you to enjoy your guests. I can't wait to make this again!

Reviewed On: Jul. 11, 2003

I tried this tonight for dinner and everyone in my family really liked it. Of course, I can't leave a recipe alone so I did add 1 T. of melted butter and a pinch of sea salt to the marinade. I think the butter helped keep it moist during grilling. A really great way to BBQ larger shrimp. We served it with the Basil Parmesan Orzo (from this site) and a green salad.

Reviewed On: May 12, 2003

I'm glad I read comments from other reviewers before making this! I also made sure to drain all of the liquid from the zucchini before adding the other ingredients. I fiddled with the original recipe a little. I added 1 potato, shredded, as well as some additional Old Bay. Freshly ground pepper seemed to really give it some "oomph." I found that the addition of instant potato flakes (about 1/4 c.) really helped keep it from being too soggy. I dusted with Japanese panko to coat the outside. They were really good this way. I'd make it again!

Reviewed On: Aug. 21, 2002