Ancho Turkey Waves

Author: Canadian Living

Summer just got hotter and spicier with the arrival of McCormick's ancho chili pepper and chipotle chili pepper on supermarket shelves.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: August 2006; Get Grilling: Summer 2007

Ingredients

  • 2 tablespoons vegetable oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic minced
  • 1 1/2 teaspoon ancho chilie
  • 1 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 pinch granulated sugar
  • 1 lb boneless skinless turkey breast

Method

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.

Nutritional facts <b>Per serving:</b> about

  • Sodium 269 mg
  • Protein 27 g
  • Calories 170.0
  • Total fat 6 g
  • Cholesterol 74 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g

%RDI

  • Iron 11.0
  • Fibre 0.0
  • Folate 3.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 3.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Ancho Turkey Waves

Login