Ez Turkey Low Cal Shish Kabobs The Best Recipes

GRILLED TURKEY SAUSAGE KABOBS

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Place potatoes into a microwave-safe bowl with water, cover, and cook on high power until tender, about 8 minutes.
• Cut each smoked sausage rope into 5 pieces. Chop each onion and bell pepper into 10 chunks. Separate the onion chunks in half.
• Thread onion, potato, sausage, 3 bell peppers, sausage, potato, and onion onto a metal skewer, in that order. Repeat with remaining skewers. Add remaining potatoes to each skewer.
• Place kabobs on a plate and drizzle generously with olive oil and season with salt and pepper.
• Cook kabobs on the preheated grill, with the lid open, for 3 minutes. Turn heat to low and close the lid for 3 minutes more. Flip kabobs and cook, with the lid closed, for 6 minutes more. Remove to a serving platter.

MOM'S BEEF SHISH KABOBS

Steps:

• Whisk the vegetable oil, soy sauce, lemon juice, mustard, Worcestershire sauce, garlic, black pepper, and salt together in a bowl; pour into a resealable plastic bag. Add the beef, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours or overnight.
• Add the mushrooms to the bag, coat with the marinade, squeeze out excess air, and reseal the bag; marinate in the refrigerator another 8 hours.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Remove the beef and mushrooms from the marinade, shaking off any excess liquid. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside for basting.
• Thread pieces of green bell pepper, beef, red bell pepper, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered.
• Cook the skewers on the preheated grill, turning frequently and brushing generously with the reserved marinade until nicely browned on all sides and the meat is no longer pink in the center, about 15 minutes.

SUMMER TURKEY KABOBS

Steps:

• Trim ends of yellow squash and zucchini; cut crosswise into 1-in. slices. Place slices in a large bowl; add potatoes. Pour oil over mixture, tossing to coat., Cut turkey into 24 cubes; add to vegetables. Sprinkle with pepper and salt; toss again., On 6 metal or soaked wooden skewers, alternately thread turkey cubes, squash, zucchini and potatoes. Grill, covered, over medium heat, turning occasionally, until turkey is no longer pink and vegetables are crisp-tender, 12-15 minutes. Serve on greens with croutons. Drizzle with vinaigrette.

GRILLED TURKEY SHISH KABOB

Steps:

• Cut turkey tenderlions into 1 1/2-inch cubes.
• Mix next 4 ingredients; pour over turkey cubes.
• Toss to coat; refrigerate at least 4 hours or overnight, stirring occasionally.
• Thread turkey and vegetables alternately on skewers.
• Brush lightly with oil.
• Broil or grill 6" from heat or coals for 10 minutes.
• Turn and brush occasionally with marinade.

THE BEST SHISH KEBABS

Steps:

• Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and spray lightly with nonstick cooking spray.
• Whisk the vinegar, scallions, Dijon, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl or large liquid measuring cup. Whisking constantly, slowly drizzle in the olive oil until emulsified.
• Put the beef pieces, bell peppers, onions and zucchini in a large resealable plastic bag. Reserve 1/4 cup marinade and pour the rest into the bag and seal. Toss the bag so the meat and vegetables are well coated. Marinate in the refrigerator for 2 hours and up to overnight.
• Prepare a grill for medium-high heat.
• Thread the meat and vegetables onto a skewer in the following order: beef, zucchini, red pepper, yellow pepper and onion. Repeat the threading three more times, ending with a piece of beef (there should be 5 pieces of beef and 4 pieces of each vegetable on the skewer). Repeat with the remaining skewers and ingredients.
• Sprinkle the kebabs with 1/2 teaspoon salt and a few grinds of pepper. Grill at an angle, uncovered, until deep char marks form and the vegetables start to soften, 5 to 6 minutes. Flip the skewers and continue cooking until the beef has reached an internal temperature of 125 degrees F when measured with an instant-read thermometer, about 5 minutes.
• Remove from the grill and brush the kebabs with the reserved 1/4 cup marinade. Let rest for 5 minutes before serving.

CHICKEN KABOBS (LOW CAL.)

Steps:

• Mix the russian dressing,soya sauce and brown sugar in a bowl (no need to heat),I usually make a double batch so there is lots of marinade for the reserve. When well mixed, reserve 1/4 to 1/2 cup of marinade to use for brushing on the skewers.
• Cut chicken breast,onion and peppers into 1 to 2 inch cubes (chicken shrinks quite a bit so don't cut too small).
• Put chicken into the marinade and refegerate for 2 to 4 hours.
• Soak wooden skewers for 1/2 hour or so.
• Take chicken out of fridge.
• Dip pepper in marinade and push onto skewer to the end, then chicken, then dip onion in marinade and push onto skewer.
• Repeat untill there is none left, alternating vegtables with chicken.
• You can also use straight vegetables if you want on some.
• Put skewers on Bar-B-Q or oven at 375 f.
• Turn and brush with reserve marinade frequently so the chicken doesn't dry out.
• Don't worry if the edges of the vegetables burn a little, it actually adds flavor just keep adding reserve marinade on top of them.
• Cook until chicken is cooked.(cut into to make sure).
• You can also use beef for the skewer if you like (I prefer chicken as the beef tends to dry out abit, plus not low cal.).
• Serve with rice or baked potatoes.
• Enjoy.