 Greek Turkey Kabobs
Makes 8 servings
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Ingredients
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2/3
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cup lemon juice
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3
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tablespoons olive or vegetable oil
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2
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cloves garlic chopped
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1
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tablespoon dried rosemary, crushed
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1
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teaspoon salt
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1/2
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teaspoon black pepper
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1
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pound JENNIE-O TURKEY STORE® Natural Oven-Roasted Turkey Breast, cut into 1-inch cubes
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16
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cherry tomatoes
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1
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small cucumber, halved lengthwise, seeded and cut into 3/4-inch slices*
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16
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PELOPONNESE® Pitted Kalamata Olives
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Parsley rice pilaf (optional)
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*Sliced zucchini may be substituted for cucumber.
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In medium bowl, combine lemon juice, oil, garlic, rosemary, salt and black pepper. Add turkey and stir to coat. Cover and marinate in refrigerator 30 minutes. On each of 8 metal skewers, alternately thread turkey, tomatoes, cucumbers and olives. Grill kabobs about 6 inches from hot coals or broiler for about 5 minutes, turning and basting often with marinade, until turkey is browned and cooked through. Serve with parsley rice pilaf, if desired.
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© Jennie-O Turkey Store, LLC
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Printed
from fbnr.com
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