It’s time to make “kabob night” a weekly grilling tradition. This Grilled Turkey & Vegetable Kabob recipe features mushrooms, zucchini, bell peppers and turkey tenderloins drizzled with a marmalade glaze.
large ear of corn, cleaned and cut into 1-inch pieces
medium whole mushrooms
red bell pepper, cut into 1-inch cubes
zucchini, cut into thick slices
teaspoons olive oil
(24-ounce) package JENNIE-O® Savory Roast Turkey Breast Tenderloin, cut into 0.75 to 1-inch pieces
cup orange marmalade
teaspoon fresh rosemary leaves, chopped
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.