Grilled Turkey and Vegetable Kabobs
This is a Gluten Free Recipe
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 fresh rosemary leaves, chopped
STEP 1: Heat grill to medium heat. In a microwave-safe bowl, combine corn pieces and enough water to cover. Cover with plastic wrap. Microwave on HIGH (100%) for two to 2½ minutes or until slightly tender. Drain water.
STEP 2: Combine corn, mushrooms, red pepper and zucchini in a medium bowl. Drizzle with oil and salt. Toss to coat.
STEP 3: Alternately thread turkey tenderloin pieces and vegetables on kabob skewers. In a small bowl, combine orange marmalade, mustard and rosemary. Mix well. Set aside.
STEP 4: Grill kabobs for eight to 10 minutes, turning occasionally. Cook the turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Make sure vegetables are tender. Brush kabobs with marmalade glaze. Grill one to two minutes longer, turning once.
Always cook to an internal temperature of 165°F.Learn how to safely handle turkey.