Rainbow Turkey Kabobs
Whether you use the quick or long marinating time, these multicolour kabobs pack a mouthful of sweet-and-sour flavour.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 261 |
| pro | 28 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 33 g |
| fibre | 2 g |
| chol | 61 mg |
| sodium | 894 mg |
| % RDI: | - |
| calcium | 3% |
| iron | 16% |
| vit A | 19% |
| vit C | 192% |
| folate | 11% |
Suggested Recipes
-
1 lb (500 g) boneless skinless turkey or chicken breast
1 each sweet red, yellow and green pepper
1/2 cup (125 mL) apricot jam
3 tbsp (50 mL) soy sauce
2 tbsp (25 mL) white vinegar
1/4 tsp (1 mL) each salt and pepper
Preparation:
Cut turkey and red, yellow and green peppers into 1-inch (2.5 cm) squares.
Alternately thread peppers and turkey onto each of 8 short metal skewers; place in 13- x 9-inch (3 L) baking dish.
In small bowl, whisk together apricot jam, soy sauce, vinegar, salt and pepper until smooth; brush all over kabobs. Cover and marinate at room temperature for 30 minutes or in refrigerator for up to 6 hours.
Reserving marinade, place kabobs on greased grill over medium-high heat or on foil-lined baking sheet; close lid or place under broiler and cook, turning once and brushing with marinade, for about 10 minutes or until turkey is no longer pink inside.
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