While getting your yard and gardens cleaned up for the first long week-end of the summer don’t forget to tune up your BBQ too. Check for rust and ensure no gas leaks or loose connections. If you have a propane tank, check the expiration code on it as well. Then, sit back and enjoy this Zesty Turkey Kabob recipe. It requires very little ingredients and prep work, so you can be enjoying the great outdoors sooner!
1.5kg/3lbs – Boneless Skinless Turkey Breast cut into large cubes, approx. 2inch squares
1 – 226 gram/8 oz. package mini bella whole fresh mushrooms/ approximately 10-14 pieces
2 – large sweet onions, cut in large wedges
2 – large red peppers, cut into large wedges
2 – zucchini’s cubed, 2 inch width
1 – large bottle Zesty creamy Italian Dressing, 1/2 cup set aside
2 – garlic cloves, minced
Method of Preparation
1. Put kabobs and veggies in a large bowl with lid cover with dressing & garlic mix well,
marinade in fridge for minimum 2 hours or over night, stirring bowl occasionally.
2. Thread kabobs and vegetables on skewers alternating meat and vegetables
If using wood skewers soak in water for 1/2 hour in water.
3.Preheat your grill on medium heat for at least 10 minutes.
4. Cook, for 10 – 12 minutes, turning every few minutes, until internal temperature of the kabobs are 170F/71C or until juices are just clear.
Warm 1/2 cup dressing slightly and brush on kabobs just prior to serving.
Serves 4- 6 people