Turkey Pepper Kabobs Recipe

5 2 2
Turkey Pepper Kabobs Recipe
Turkey Pepper Kabobs Recipe photo by Taste of Home
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Turkey Pepper Kabobs Recipe

Read Reviews
5 2 2
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This is a summertime favorite at our house. While the turkey is a nice change of pace and goes great with the sweet basting sauce and pineapple, the recipe also works well with chunks of chicken. —Traci Goodman of Paducah, Kentucky
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Grill: 10 min.

Ingredients

  • 1 can (8 ounces) unsweetened pineapple chunks
  • 1/4 cup packed brown sugar
  • 2 tablespoons canola oil
  • 2 tablespoons Worcestershire sauce
  • 1 garlic clove, minced
  • 1 teaspoon prepared mustard
  • 1 pound turkey breast tenderloins, cut into 1-inch cubes
  • 1 large sweet onion, cut into 3/4-inch pieces
  • 1 large green pepper, cut into 1-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces

Directions

Drain pineapple, reserving 1/4 cup juice. For marinade, mix brown sugar, oil, Worcestershire sauce, garlic, mustard and reserved juice.
In another bowl, toss turkey with 1/3 cup marinade; refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade.
On eight metal or soaked wooden skewers, alternately thread turkey, vegetables and pineapple chunks; discard remaining marinade in bowl. Place kabobs on an oiled grill rack over medium heat. Grill, covered, until turkey is no longer pink, 8-10 minutes, turning occasionally; baste frequently with reserved marinade during the last 3 minutes. Yield: 4 servings.
Originally published as Turkey Pepper Kabobs in Light & Tasty June/July 2002, p37

Nutritional Facts

2 kabobs: 262 calories, 4g fat (1g saturated fat), 82mg cholesterol, 110mg sodium, 24g carbohydrate (0 sugars, 3g fiber), 31g protein. Diabetic Exchanges: 4 lean meat, 2 vegetable, 1 fruit.

  • 1 can (8 ounces) unsweetened pineapple chunks
  • 1/4 cup packed brown sugar
  • 2 tablespoons canola oil
  • 2 tablespoons Worcestershire sauce
  • 1 garlic clove, minced
  • 1 teaspoon prepared mustard
  • 1 pound turkey breast tenderloins, cut into 1-inch cubes
  • 1 large sweet onion, cut into 3/4-inch pieces
  • 1 large green pepper, cut into 1-inch pieces
  • 1 large sweet red pepper, cut into 1-inch pieces
  1. Drain pineapple, reserving 1/4 cup juice. For marinade, mix brown sugar, oil, Worcestershire sauce, garlic, mustard and reserved juice.
  2. In another bowl, toss turkey with 1/3 cup marinade; refrigerate, covered, 2-3 hours. Cover and refrigerate remaining marinade.
  3. On eight metal or soaked wooden skewers, alternately thread turkey, vegetables and pineapple chunks; discard remaining marinade in bowl. Place kabobs on an oiled grill rack over medium heat. Grill, covered, until turkey is no longer pink, 8-10 minutes, turning occasionally; baste frequently with reserved marinade during the last 3 minutes. Yield: 4 servings.
Originally published as Turkey Pepper Kabobs in Light & Tasty June/July 2002, p37

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Reviews forTurkey Pepper Kabobs

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justmbeth User ID: 1196484 235399
Reviewed Oct. 21, 2015

"Good and flavorful."

MY REVIEW
Womer User ID: 5292955 227731
Reviewed Jun. 10, 2015

"Although I used chicken instead of turkey, since I had none in the house, I followed the rest of the recipe exactly and it was delicious. Just a nice hint of sweetness."

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