Summer Turkey Kabobs
TAKES: 30 min. MAKES: 6 kabobs
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
2 Tbsp. olive oil
1 pkg. (20 oz.) turkey
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.