Ancho Turkey Waves
Summer just got hotter and spicier with the arrival of McCormick's ancho chili pepper and chipotle chili pepper on supermarket shelves.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 170 |
| pro | 27 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | trace |
| chol | 74 mg |
| sodium | 269 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 11% |
| vit A | 3% |
| vit C | 2% |
| folate | 3% |
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2 tbsp (25 mL) vegetable oil
2 tbsp (25 mL) red_wine_vinegar
2 cloves garlic, minced
1-1/2 tsp (7 mL) ancho chili pepper or chili powder
1/2 tsp (2 mL) each dried oregano and salt
Pinch granulated sugar
1 lb (500 g) boneless skinless turkey breast
Preparation:
In bowl, whisk together oil, vinegar, garlic, chili pepper, oregano, salt and sugar. Cut turkey crosswise into 1/4-inch (5 mm) wide strips. Add to bowl and stir to coat; cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 6 hours.)
Thread turkey onto metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 6 minutes.
Additional Information
-
Variation
Chipotle Turkey Waves: Substitute 1 tsp (5 mL) chipotle chili pepper for the ancho chili pepper.
Source
Canadian Living Magazine: August 2006; Get Grilling: Summer 2007
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