Directions

1. 1. In a bowl, whisk together 3 tablespoons oil, the zest and juice of 1 lime, chili powder, minced garlic, and 1 teaspoon oregano.
2. 2. Place the turkey in the bowl of marinade. Toss until fully coated. Allow the turkey to marinate at room temperature for 5 to 10 minutes.
3. 3. Slice the bell pepper and onion into 1-inch-wide strips. Drizzle with remaining 1 tablespoon olive oil.
4. 4. Preheat your grill or grill pan to medium-high heat.
5. 5. Grill the peppers and onions for 3 to 5 minutes until charred and cooked through. Transfer to a platter and squeeze half of the remaining lime and remaining 1 teaspoon oregano over the grilled vegetables.
6. 6. If using wooden skewers, soak them in water. No need to soak when using metal skewers. Divide the turkey medallions among the 8 skewers.
7. 7. Place the skewers on the grill or grill pan. Grill until heated through and lightly charred, about 2 to 3 minutes.
8. 8. Transfer to a platter with the peppers.
9. 9. Into a blender combine the avocado, yogurt, salt, lime zest and juice. Blend until smooth.
10. 10. Drizzle the skewers with avocado crema. Serve with grilled tortillas, fresh Pico de Gallo, guacamole, and a wedge of fresh lime, if desired.