LEMON GARLIC TURKEY KABOBS
Serves: 4 to 6
1 tsp (5 mL) grated lemon rind
1 tbsp (15 mL) lemon juice 4 cloves garlic, minced or 1 tbsp (15 mL) minced garlic
2 tbsp (30 mL) chopped fresh parsley
1 tsp (5 mL) chopped fresh thyme
1 tsp (5 mL) smoked paprika 1/4 tsp (1 mL) each salt and fresh ground pepper
1 pkg (450 g) lean ground turkey 1 small head cauliflower
2 red bell peppers
2 tbsp (30 mL) canola oil
1/2 tsp (2.5 mL) each cayenne pepper and salt
1. In a large bowl, stir together lemon rind and juice, garlic, parsley, thyme, paprika, salt and pepper. Add turkey and mix together with your hands until evenly distributed.
2. Divide mixture into 8 balls and shape into an oval onto soaked wooden skewers.
3. Remove outer leaves of cauliflower and break into large florets. Cut peppers into quarters and toss both into a large bowl. Add oil, cayenne and salt and toss to coat.
4. Place cauliflower, peppers and turkey kabobs onto greased grill over medium heat for about 12 minutes, turning a couple of times until vegetables are tender crisp and turkey is no longer pink inside.
5. Serve kabobs with vegetables. Tips: To make these kabobs as appetizers simply divide the mixture into 16 and shape onto skewers. Need a quick serving idea? Wrap the kabob in a hotdog bun or wrap and serve with your favourite toppings.