Lemon Garlic Turkey Kabobs
This is a Gluten Free Recipe
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½ cup fat-free Italian dressing
2 tablespoons fresh lemon juice
3 cloves garlic, minced
2 teaspoons finely grated lemon peel
1 (20-ounce) package JENNIE-O® Extra Lean Boneless Turkey Breast Tenderloins, cut into 1-inch cubes
1 red bell pepper, cut into chunks
1 small red onion, cut into wedges
cherry tomatoes, if desired
pineapple chunks, if desired
Combine dressing, lemon juice, garlic and lemon peel. Set aside small amount of marinade to brush on kabobs while grilling. Place tenderloin, bell pepper, onion, cherry tomatoes and pineapple in large reclosable food storage bag. Add marinade to bag. Refrigerate 30 minutes.
Prepare grill. Drain turkey, vegetables, and fruit; discard marinade. Thread turkey, vegetables and fruit on skewers. Brush reserved marinade over kabobs.
Grill 6 minutes; turn and brush with remaining marinade and continue grilling 7 to 8 minutes or until the turkey is well-done, 165°F as measured by a meat thermometer.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.