Grilled Turkey and Vegetable Kabobs
| Makes 4 servings |
Nutritional Information
| Calories | 210 | Fat | 3.5g |
| Protein | 17g | Cholesterol | 40mg |
| Carbohydrates | 29g | Sodium | 830mg |
| Fiber | 3g | Saturated Fat | 1g |
Ingredients
1 (about 1/2 pound) dark orange sweet potato, peeled and cut into 3/4 to 1 inch pieces
8 medium whole mushrooms
1 cup red onion, cut into wedges and slices separated
1 medium green pepper, cut into 1 inch pieces
2 teaspoons olive oil
1/2 teaspoon salt
1/2 package JENNIE-O TURKEY STORE® Savory Roast Turkey Breast Tenderloin, cut into 3/4 to 1 inch pieces
1/3 cup orange marmalade
1 tablespoon Dijon mustard
1 teaspoon dried rosemary leaves, crushed slightly
Directions
Heat grill to medium heat. In medium microwave safe bowl combine sweet potato pieces and water. Cover with plastic wrap. Microwave on high heat for 2 to 2 1/2 minutes or until sweet potatoes are slightly tender; drain water.
In medium bowl, combine sweet potatoes, mushrooms, red onion, and green pepper. Drizzle with olive oil and salt; toss to coat.
On kabob skewers, thread turkey tenderloin pieces and vegetables alternatively. In small bowl, combine orange marmalade, mustard, and rosemary; mix well. Set aside.
Grill kabobs 8 to 10 minutes, turning occasionally. Always cook to well-done, 165ËšF as measured by a meat thermometer and vegetables are tender. Brush kabobs with marmalade glaze. Grill 1 to 2 minutes more; turning once.
