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Grilled Avo Bacon Skewers

Grilled Avo Bacon Skewers

Bacon and turkey-wrapped avocado and tomato, skewered and grilled to perfection, these are perfect for tailgate parties or watching the game at home.

Ingredients

  • 2 ripe, Fresh Hass Avocados, halved*
  • 4 Roma tomatoes
  • 16 strips peppered bacon
  • 16 pieces of thick sliced deli turkey
  • Salt, to taste
  • Pepper, to taste
  • 16 short skewers

Instructions

  1. Remove from the skin from each avodado half with a large spoon keeping the fruit of the avocado intact. Cut each half into quarters. Set aside.
  2. Cut each tomato into quarters and remove all the seeds. Set aside.
  3. Lay each strip of bacon flat. Fold one piece of turkey to fit on top of each bacon strip. Top the turkey slices with one piece of avocado and tomato. Season with salt and pepper, to taste.
  4. Roll the bacon and turkey around the avocado and tomato pieces tightly and skewer. Add one roll to each skewer. Cook the skewers on a medium hot grill until the bacon is fully cooked.

Prep Time: 15 min | Cook Time: 15 min
Total Time: 30 min | Yield: 8 servings, 16 skewers

Serving Suggestions: Serve with ranch or creamy bleu cheese dressing for dipping.

* Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Nutrition Information Per Serving: 1 serving = 2 skewers, Calories 220; Total Fat 14 g (Sat 3 g, Trans 0 g, Poly 1.5 g, Mono 7 g); Cholesterol 40 mg; Sodium 640 mg; Potassium 310 mg; Total Carbohydrates 9 g; Dietary Fiber 3 g; Total Sugars 2 g; Protein 16 g; Vitamin A 120 IU; Vitamin C 16 mg; Calcium 17 mg; Iron 1 mg; Vitamin D 0 IU; Folate 39 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 2%; Vitamin C 25%; Calcium 2%; Iron 6%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe created by Jay DiEugenio "The Tailgate Guy" for Hass Avocado.

Recipe and photo credit (used with permission): Hass Avocado Board

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