Whether you use the quick or long marinating time, these multicolour kabobs pack a mouthful of sweet-and-sour flavour.
- Portion size 4 servings
- Credits : © CanadianLiving.com
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 894 mg
- Protein 28 g
- Calories 261.0
- Total fat 2 g
- Cholesterol 61 mg
- Saturated fat 1 g
- Total carbohydrate 33 g
- Iron 16.0
- Folate 11.0
- Calcium 3.0
- Vitamin A 19.0
- Vitamin C 192.0