Ancho Turkey Waves
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 170 |
| pro | 27 g |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | 0 |
| chol | 74 mg |
| sodium | 269 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 11 |
| vit A | 3 |
| vit C | 2 |
| folate | 3 |
Summer just got hotter and spicier with the arrival of McCormick's ancho chili pepper and chipotle chili pepper on supermarket shelves.
Ingredients
- 2 tbsp vegetable oil
- 2 tbsp red wine vinegar
- 2 cloves garlic, minced
- 1-1/2 tsp ancho chilies or ancho chili powder
- 1/2 tsp dried oregano
- 1/2 tsp salt
- 1 pinch granulated sugar
- 1 lb boneless skinless turkey breasts
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
- Keywords : Dinner; Turkey; Chiles; Grill/Barbecue; Garlic;
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