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Grilled Turkey and Vegetable Kabobs
This is a Gluten Free Recipe and Biggest Loser® Approved
1 large ear of corn, cleaned and cut into 1-inch pieces
8 medium whole mushrooms
1 red bell pepper, cut into 1-inch cubes
1 zucchini, cut into thick slices
2 teaspoons olive oil
½ teaspoon salt
½ (24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into ¾ to 1-inch pieces
⅓ cup orange marmalade
1 tablespoon mustard
1 teaspoon dried rosemary leaves, crushed slightly
Heat grill to medium heat. In medium microwave-safe bowl, combine corn pieces and enough water to cover. Cover with plastic wrap. Microwave on HIGH (100%) 2 to 2½ minutes or until slightly tender; drain water.
In medium bowl, combine corn, mushrooms, red pepper and zucchini. Drizzle with oil and salt; toss to coat.
On kabob skewers, alternately thread turkey tenderloin pieces and vegetables. In small bowl, combine orange marmalade, mustard and rosemary; mix well. Set aside.
Grill kabobs 8 to 10 minutes, turning occasionally. Cook the turkey as specifed on the package. Always cook to well-done, 165°F as measured by a meat thermometer and vegetables are tender. Brush kabobs with marmalade glaze. Grill 1 to 2 minutes longer; turning once.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.