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Grilled Citrus Turkey Kabobs

Grilled Citrus Turkey KabobsChunks of turkey tenderloins, marinated in lemon, lime, and orange juice, are threaded onto skewers with onions, sweet peppers, tomatoes, squash and mushrooms.

Recipe Ingredients:

Marinade:
1 orange, fresh
1 lemon, fresh
1 lime, fresh
1 tablespoon vegetable oil
1 tablespoon honey
1 tablespoon fresh cilantro, chopped
1 1/4 teaspoon Spice Islands Italian Herbs

Kabobs:
1 package Honeysuckle White® Breast Tenderloins, cut into 1 1/2-inch chunks
1 green bell pepper, cut into 1 1/2-inch chunks
1 red bell pepper, cut into 1 1/2-inch chunks
1 yellow squash, cut into 1-inch slices
1 red onion, cut into 1 1/2-inch chunks
8 cherry tomatoes
8 fresh white button mushrooms
Salt and ground black pepper, to taste

Cooking Directions:

  1. Marinade: Combine juices of the orange, lemon and lime. Add oil, honey, cilantro and Italian Herbs seasoning. Mix well.
  2. 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.
  3. Cut peppers, squash and onions into 1 1/2-inch chunks.
  4. Prepare grill for cooking.
  5. 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.

Recipe courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.