Teriyaki Turkey Kabobs

Yield: 4 servings


1 lb. Honeysuckle White or Shady Brook Farms Turkey Tenderloins

3/4 cup teriyaki sauce

2 Tbsp. lemon or lime juice

2 tsp. garlic juice or 4 garlic cloves, peeled and minced

Boiling water

8 medium mushrooms

1 medium onion, peeled and quartered

1 (6") zucchini, unpeeled and cut into 8 pieces

1 medium green pepper, cored, seeded and cut into 8 pieces

1 sweet red pepper, cored, seeded and cut into 8 pieces

4 (12" to 15") metal or wooden skewers

Nonstick cooking spray

In a small bowl, combine first 3 ingredients; set aside. Cut each
tenderloin into 8 pieces and place in a medium bowl. Add 1/4 cup sauce
to turkey, mixing well. Reserve remaining sauce for basting kabobs. In
a large heavy sauce-pan, cook vegetables for 3 minutes in enough
boiling water to cover. Remove vegetables with a slotted spoon; set
aside. Thread 4 pieces of turkey, 2 pieces of green pepper, 2 pieces
of red pepper, 2 mushrooms, 2 pieces of zucchini and 1 piece of onion
onto each skewer, ar-ranging turkey and vegetable pieces alternately.
Place kabobs on a rack coated with cooking spray in a broiler pan;
baste each kabob liberally with reserved sauce. Broil 6" to 8" from
heat source for 3 minutes. Turn kabobs over, brush with additional
sauce, and broil for 3 minutes. Turn kabobs twice more, brushing with
additional sauce for each turn and broiling for a total cooking time
of 10 to 12 minutes or until turkey is tender and done.

Nutrition Facts: Serving size 12 oz., Calories 236, Fat Calories 13,
Total Fat 1 g, Saturated Fat 0 g, Cholesterol 71 mg, Sodium 312 mg,
Total Carbohydate 19 g, Dietary Fiber 3 g, Sugars 14 g, Protein 35 g.


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twodayturkeytrim.com.