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
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
- Folate 3.0
- Calcium 1.0
- Vitamin A 3.0
- Vitamin C 2.0
