Title: Grilled Turkey, Portobello Mushrooms and Vegetable Kabobs
Categories: Poultry Entree Lowfat
Yield: 1 Servings

		**formatted by carole walberg**
1 1/2	lb	Skinned and boned turkey thighs or
		; breasts,

ubed cubed 2 whole portobello mushrooms; : -quartered 1/2 md red bell pepper; cut into : -cubes 1 sm yellow squash; cut into : -rounds 1 sm zucchini; cut into rounds : marinade: 1/2 c green onions; chopped 1/3 c olive oil 1/4 c balsamic vinegar 1 tb worchestershire sauce 2 ts garlic; minced 1 ts dried rosemary 1 ts dried tarragon

Place turkey cubes and mushroom quarters in a large ziplock bag. In a small bowl combine green onions, oil, vinegar, worcestershire sauce, garlic, rosemary and tarragon. Pour over turkey and mushrooms. Seal bag and refrigerate 2 hours to overnight. Barbecue on medium-high for 10 to 12 minutes or until turkey is no longer pink.

Posted to MM-Recipes Digest V4 #3 by nlm@attunix (Nancy Mintz)

Recipe by: Manitoba Turkey Producers

previous

next