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

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