- 12 small red potatoes, cut in half
- 1/2 cup honey mustard salad dressing
- 2 teaspoons dried rosemary, crushed
- 1 package (17.6 ounces) turkey breast cutlets, cut into 1-inch strips
- 2 medium green apples, cut into 1-inch pieces
- Place potatoes in a large saucepan and cover with water. Bring to a boil; cook for 5 minutes or until crisp-tender; drain. Meanwhile, in a small bowl, combine salad dressing and rosemary; set aside.
- Fold turkey strips in thirds; thread onto four metal or soaked wooden skewers alternately with potatoes and apples.
- Spoon half of the dressing over kabobs. Grill, uncovered, over medium-hot heat for 5-7 minutes on each side or until is no longer pink, basting and turning occasionally with remaining dressing. Yield: 4 servings.
Originally published as Tangy Turkey Kabobs in Taste of Home Meals in Minutes Calendar Annual 2001
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