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Grilled Turkey and Veg Kebabs

Grilled Turkey and Veg KebabsImage Credit: Supplied


Turkey breast (cut into in 1” cubes) 800gm

Button mushrooms (stemmed/quartered) 200gm

Green onions (chopped) ½ cup

Olive oil 1/3 cup

Balsamic vinegar ¼ cup

Worcestershire sauce 1tbsp

Garlic (minced) 2tsp

Dried rosemary 1tsp

Dried tarragon 1tsp

Medium red bell pepper (1” cubes) ½ pc

Small yellow squash (1/2” rounds) 1 pc

Small zucchini (1/2” rounds) 1 pc

Method of Preparation:

• Place turkey cubes and mushroom quarters in a large bowl.

• In small bowl, combine green onions, oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. Pour over turkey and mushrooms. Cover and refrigerate for two hours or overnight.

• Spray grill rack with non-stick vegetable oil spray. Prepare grill for direct heat cooking.

• Drain turkey and mushrooms from marinade, and discard marinade.

• On 10-inch or 12-inch skewers, alternating ingredients, arrange drained turkey cubes, mushrooms, bell pepper, yellow squash and zucchini.

• Grill over medium flame or coals for 10-12 minutes, or until turkey is no longer pink in the center, turning once. Serve hot.


Did you know...

The kebab, whose origins are traced to the Middle East, is a healthy and versatile method of cooking food as cuts of meat and vegetables can be used.


Source: Balance Café’s Diabetic Menu, Special to Classifieds