Summer Turkey Kabobs Recipes

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TURKEY KABOBS



Turkey Kabobs image

Grilled turkey, mushrooms, and zucchini marinated in Italian dressing and cooked on the grill. A great recipe for the end of summer or early fall.

Provided by Rachel Staloch

Categories     100+ Everyday Cooking Recipes

Time 2h30m

Yield 4

Number Of Ingredients 5

1 pound turkey cutlets, cut into chunks
1 (16 ounce) package whole button mushrooms
2 small zucchinis, sliced
1 (16 ounce) bottle Italian-style salad dressing
12 (10 inch) bamboo skewers, soaked in water for 20 minutes

Steps:

  • Combine turkey, mushrooms, and zucchini in a 13x9-inch dish. Pour Italian dressing over mixture and stir to coat. Cover dish with plastic wrap; marinade in refrigerator 2 hours to overnight.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Thread turkey, mushrooms, and zucchini slices onto skewers until all the ingredients have been used. Discard excess marinade.
  • Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 15 minutes.

Nutrition Facts : Calories 480.3 calories, Carbohydrate 17.2 g, Cholesterol 41.4 mg, Fat 35.3 g, Fiber 1.8 g, Protein 26.5 g, SaturatedFat 6 g, Sodium 2231.7 mg, Sugar 12.1 g

SUMMER TURKEY KABOBS



Summer Turkey Kabobs image

These kabobs let you enjoy Thanksgiving flavors any time of year! We enjoy grilling them in the summer. -Angela Mathews, Fayetteville, New York

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 kabobs.

Number Of Ingredients 10

2 small yellow summer squash
2 small zucchini
1 can (about 15 ounces) whole potatoes, drained
2 tablespoons olive oil
1 package (20 ounces) turkey breast tenderloins
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (5 ounces) torn mixed salad greens
1 cup salad croutons
1/2 cup red wine vinaigrette

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.

Nutrition Facts : Calories 274 calories, Fat 13g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 720mg sodium, Carbohydrate 15g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

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