Grilled Turkey Shish Kabob
Grilled Turkey Shish Kabob
Directions
- Cut turkey breast into 1½ inch cubes. Mix next four ingredients; pour over turkey cubes. Toss to coat; refrigerate at least four hours or overnight, stirring occasionally.
- Thread turkey and vegetables alternately on skewers. Brush lightly with olive oil. Broil or grill 6" from heat or coals for 10 minutes.
- Turn and brush occasionally with marinade.
Ingredients
- 1/3 cup chili sauce
- 2 tbsp lemon(s), juiced
- 8 mushroom(s)
- 2 Peak Fresh Produce® Onion(s), (quartered)
- 1/2 Peak Fresh Produce® Pepper(s), Green Bell, (cut into 2' squares)
- 2 tbsp Piancone® Oil, Olive, Pure
- 2 Roma® Bay Leaf(ves), Dry
- 1 tbsp sugar
- 8 tomato(es), cherry
- 1.25 lbs West Creek® Turkey, S/O Raw Breast(s) in Foil, (in foil)
- 1 zucchini, (medium, 1/2" slice)
