Sum­mer Turkey Kabobs

TAKES: 30 min. MAKES: 6 kabobs

Simple & Delicious - - ON THE MENU -

Th­ese kabobs let you en­joy Thanks­giv­ing fla­vors any time of year. —An­gela Mathews, Fayet­teville, NY

2 small yel­low sum­mer squash 2 small zuc­chini

1 can (about 15 oz.) whole

pota­toes, drained

2 Tbsp. olive oil

1 pkg. (20 oz.) turkey

breast ten­der­loins

¹₂ tsp. pep­per

¹₄ tsp. salt

1 pkg. (5 oz.) torn mixed

salad greens 1 cup salad crou­tons

¹ ₂ cup red wine vinai­grette

1. Cut yel­low squash and zuc­chini cross­wise into 1-in. slices. Place slices in a large bowl; add pota­toes. Pour oil over mix­ture, toss­ing to coat.

2. Cut turkey into 24 cubes; add to veg­eta­bles with pep­per and salt; toss.

3. On six metal or soaked wooden skew­ers, al­ter­nately thread turkey, 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 and vinai­grette.

1 KABOB 274 cal., 13g fat (1g sat. fat), 38mg chol., 720mg sod., 15g carb. (3g sug­ars, 2g fiber), 26g pro.

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