Mesquite Turkey Kabobs With Fresh Rosemary Recipe - Cooking Index
Mesquite Turkey Kabobs With Fresh Rosemary Recipe - Cooking Index
| 1 | Lawry's Mesquite Marinade With Lime Juice - (12 oz), divided | |
| 1 1/4 lbs | 567g / 20oz | Turkey cutlets - cut into 2 1/2" |
| By 1" strips | ||
| 1/2 oz | 14g | Fresh rosemary - cut 1" sprigs |
| 1 | Yellow bell pepper - cut into chunks | |
| 1 | Red bell pepper - cut into chunks | |
| 1 | Red onion - cut thin wedges | |
| Skewers |
In large resealable plastic food storage bag, combine 1 cup Mesquite Marinade and turkey; seal bag. Marinate in refrigerator at least 30 minutes.
Remove turkey from marinade; discard used marinade. Place rosemary sprig in center of each turkey piece; fold turkey in half, enclosing rosemary sprig. Alternately thread turkey, bell peppers and onion onto skewers.
Grill or broil skewers until turkey is no longer pink, about 10 to 15 minutes, turning once and basting often with additional 1/2 cup Mesquite Marinade. Do not baste during last 5 minutes of cooking. Discard any remaining marinade.
This recipe yields 4 servings.
Exchanges Per Serving: 3 Meat, 1 Vegetable.
Nutrition Facts: Calories 180; Calories from Fat 15%; Total Fat 3g; Saturated Fat 1g; Protein 25g; Carbohydrates 11g; Cholesterol 56mg; Sodium 1221mg; Dietary Fiber 2g.
Serving Suggestion: Serve over bed of herbed brown rice with a tossed green salad.
Source:
Diabetic Cooking at http://www.diabeticcooking.com
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