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Nutrition Facts
Nutrition facts per serving:
- Calories 192
- Protein(gm)30
- Carbohydrate(gm)13
- Fat, total(gm)1
- Cholesterol(mg)70
- Dietary Fiber, total(gm)2
- Sugar, total(gm)5
- Vitamin A(IU)1069
- Vitamin C(mg)30
- Thiamin(mg)0
- Riboflavin(mg)0
- Niacin(mg)8
- Pyridoxine (Vit. B6)(mg)1
- Folate(µg)52
- Cobalamin (Vit. B12)(µg)1
- Sodium(mg)343
- Potassium(mg)737
- Calcium(DV %)50
- Iron(DV %)3
Turkey Kabobs with Orange-Mustard Glaze
Marinate: 4 hrs to 6 hrs
Grill: 12 mins
Ingredients
- 2/3 cup orange juice
- 3 tablespoons Dijon-style mustard
- 1/2 teaspoon dried thyme, crushed
- 12 shallots
- 1 1/2 pounds turkey breast tenderloin, cut into 1-inch cubes
- 2 medium yellow summer squash, cut crosswise into 1-inch slices
- 18 cherry tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup snipped fresh Italian (flat-leaf) parsley
- Grilled oranges and/or fresh Italian (flat-leaf) parsley (optional)
Directions
For marinade, in a small bowl, stir together orange juice, mustard, and thyme. Peel and trim shallots, leaving stem ends intact. Cut shallots lengthwise in half; quarter any large shallots. In a large, resealable plastic bag, combine shallots, turkey, squash and tomatoes. Pour marinade over turkey and vegetables; seal bag and turn to coat. Place in a shallow bowl. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.
Drain turkey mixture, reserving marinade. On 18, 10- to 12-inch metal or bamboo* skewers, alternately thread turkey, shallots, and squash pieces, leaving 1/4-inch space between each piece and leaving 2 inches at the pointed end of each skewer. Sprinkle kabobs with salt and pepper. Set tomatoes aside.
For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 5 minutes, turning once. Brush with reserved marinade. Discard any remaining marinade. Grill 7 to 11 minutes more or until turkey is no longer pink and vegetables are crisp-tender, turning once and adding a tomato to the end of each skewer for the last 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.)
Transfer kabobs to a serving platter; sprinkle with parsley. If desired, serve with grilled oranges and/or additional fresh parsley.
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Tip:
*
If using bamboo skewers, soak in enough water to cover for at least 1 hour before grilling.
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