1 1/4 teaspoon Spice Islands Italian Herbs Kabobs:
1 package Honeysuckle White® Breast Tenderloins
1 green bell pepper
1 red bell pepper
1 yellow squash
1 red onion
8 cherry tomatoes
8 fresh white button mushrooms
Salt and pepper, to taste
Marinade: Combine juices of the orange,
lemon and lime. Add oil, honey, cilantro and Italian Herbs seasoning.
Mix well.
Kabobs: Cut tenderloins into 1 1/2-inch
chunks. In large, self-closing plastic bag, combine tenderloins
and marinade. Seal bag and shake well to mix. Refrigerate 1 to
12 hours, turning bag occasionally to marinate evenly.
Cut peppers, squash and
onions into 1 1/2-inch chunks.
Prepare grill for cooking.
While grill is heating,
thread meat chunks on kabob sticks, alternating with onions,
peppers, tomatoes, squash and mushrooms. Grill 4 to 5 minutes
per side, making sure meat is no longer pink in center, and juice
from meat runs clear. Add salt and pepper to taste.
Makes 4 servings.
Nutrition Facts:
Serving size: 14.4ounce/407.5g
Calories per serving: 288
Calories from fat 42
Total fat: 5 g
Saturated fat: 1 g
Cholesterol: 94 mg
Sodium: 81 mg
Carbohydrate: 23 g
Fiber Carbs: 5 g
Sugar Carbs: 13 g
Protein: 39 g
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
