© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
3 Ears corn, cut into 1-inch pieces
2 Medium zucchini, cut into 3/4-inch pieces
2 sweet red bell peppers, seeded & cut into 1-inch cubes
1 lb TURKEY TENDERLOINS, cut into 1-inch cubes
1/2 c reduced-calorie Italian salad dressing
8 Metal skewers (9-inch)
1/4 to 1/3 c additional reduced-calorie Italian salad dressing
In a medium saucepan over high heat, blanch corn 1 to 2 minutes. Remove from water and plunge into cold water.
In a large glass bowl, toss corn, zucchini, peppers and turkey with 1/3 cup dressing; cover and refrigerate 1 to 2 hours.
Drain turkey and vegetables, discarding marinade. Alternately thread turkey cubes and vegetables on skewers, leaving 1/2-inch space between turkey and vegetables.
On an outdoor grill, about 4 inches from the heat, over direct heat, grill kebabs 18 to 20 minutes, brushing with additional dressing. Turn skewers after first 10 minutes. Grill until the internal temperature reaches 165 degrees F.
218 Total Calories
4 g Total Fat
16 % Daily Total Fat
70 g Cholesterol
381 mg Sodium
18 g Total Carbohydrates
30 g Protein