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Turkey With Italian Spice Marinade Recipe
|Extra virgin olive oil||1 Cup (16 tbs)|
|Balsamic vinegar||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Dried oregano||2 Tablespoon|
|Dried basil||1 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon|
|Turkey breast||3 Cup (48 tbs), cut into 1 to 1 1/2 inch chunks|
|Zucchini||4 Small, cut into 1-inch pieces|
|Pitted green olives||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 3608 Calories from Fat 2588
% Daily Value*
Total Fat 281 g432.3%
Saturated Fat 30.2 g151%
Trans Fat 0 g
Cholesterol 464.1 mg
Sodium 613.1 mg25.5%
Total Carbohydrates 81 g26.9%
Dietary Fiber 24.6 g98.3%
Sugars 36.8 g
Protein 171 g341.7%
Vitamin A 101.4% Vitamin C 282.1%
Calcium 86.5% Iron 155.2%
*Based on a 2000 Calorie diet
Add the marinade.
Seal bags securely.
Turn bags once or twice so that all areas of the turkey are touched by the marinade.
Set the bags in a flat bowl and refrigerate for 4 to 6 hours.
Thread skewers with turkey pieces, tomatoes, zucchini, and olives.
Add a bay leaf at the end of each skewer.
Preheat the grill.
Set skewers on the grid over ashen coals.
Grill kabobs for about 6 to 9 minutes, turning every 3 minutes, or until the turkey is cooked through.
Do not overcook.