Turkey Kabobs Recipe
Ingredients
| 1 1/2 pounds boneless, skinless turkey or chicken breast | ||
| 1/4 cup reduced-sodium soy sauce | ||
| 2 tablespoons olive or canola oil | ||
| Garlic | 2 Clove (5gm), finely chopped | |
| Ground ginger | 3/4 Teaspoon | |
| Red pepper | 1/4 Teaspoon, crushed | |
| 2 sweet red peppers, cubed | ||
| 2 sweet green peppers, cubed | ||
| 3 zucchini, cut into thick slices | ||
| 1 1/4 cups low-fat plain yogurt | ||
| Ground cumin | 1/4 Teaspoon (For the yogurt sauce) | |
| Mint | 1/4 Cup (16 tbs), chopped (For the yogurt sauce) | |
Directions
GETTING READY
1. Trim off extra fat from the turkey using a meat knife or kitchen scissors.
2. Cut meat into 1-inch dices.
MAKING
3. In a bowl, combine soy sauce, oil, garlic, ginger, and crushed red pepper. Whisk with a fork.
4. Add turkey and toss to coat well.
5. Cover bowl with cling film and leave to marinate for 1 hour.
6. In a bowl, whisk the yogurt, cumin, and mint. Place in the refrigerator to chill.
FINALIZING
7. Prepare the grill or broiler
8. On 6 long metal skewers, thread the marinated turkey alternately with peppers and zucchini.
9. Brush with marinade.
10. Arrange kabobs on the hot grill kabobs and cook for 5 to 6 minutes on each side until meat is tender, basting once with the marinade.
SERVING
11. Serve the Kabobs with the yogurt and mint sauce.
1. Trim off extra fat from the turkey using a meat knife or kitchen scissors.
2. Cut meat into 1-inch dices.
MAKING
3. In a bowl, combine soy sauce, oil, garlic, ginger, and crushed red pepper. Whisk with a fork.
4. Add turkey and toss to coat well.
5. Cover bowl with cling film and leave to marinate for 1 hour.
6. In a bowl, whisk the yogurt, cumin, and mint. Place in the refrigerator to chill.
FINALIZING
7. Prepare the grill or broiler
8. On 6 long metal skewers, thread the marinated turkey alternately with peppers and zucchini.
9. Brush with marinade.
10. Arrange kabobs on the hot grill kabobs and cook for 5 to 6 minutes on each side until meat is tender, basting once with the marinade.
SERVING
11. Serve the Kabobs with the yogurt and mint sauce.
Chef
