Grilled turkey, portobello mushrooms and vegetable kabobs
1 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1½ | pounds | Skinned and boned Turkey Thighs or Breasts, cubed |
2 | Whole Portobello mushrooms; quartered | |
½ | medium | Red bell pepper; cut into cubes |
1 | small | Yellow squash; cut into rounds |
1 | small | Zucchini; cut into rounds |
½ | cup | Green onions; chopped |
⅓ | cup | Olive oil |
¼ | cup | Balsamic vinegar |
1 | tablespoon | Worchestershire sauce |
2 | teaspoons | Garlic; minced |
1 | teaspoon | Dried rosemary |
1 | teaspoon | Dried tarragon |
Directions
MARINADE
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.
Recipe by: Manitoba Turkey Producers Posted to Digest eat-lf.v097.n231 by "Bob & Carole Walberg" <walbergr@...> on Sep 14, 1997