3 ears corn, cut into 1-inch-thick rounds
2 medium zucchini, cut into 3/4-inch-thick rounds
2 red bell peppers, seeded and cut into 1 inch cubes
1 pound turkey tenderloins, cut into 1 inch cubes
1/2 cup reduced-calorie Italian salad dressing, divided


1. In a medium saucepan over high heat, add corn to boiling salted water, simmer about 1 to 2 minutes. Remove from water and plunge into cold water to cool, drain.
2. In a large glass bowl, combine corn, zucchini, peppers and turkey with 1/3 cup dressing; cover and refrigerate 1 to 2 hours.
3. Prepare outdoor grill, placing grill rack 5 inches from heat. Drain turkey and vegetables, discarding marinade. Alternately thread turkey cubes and vegetables on skewers, leaving 1/2 inch space between turkey and vegetables. Grill kebabs, brushing with remaining dressing, about 18 to 20 minutes or until turkey is no longer pink in the center. Turn skewers after first 10 minutes.

Serve the skewers over rice pilaf or couscous with a tomato and cucumber salad.

Turkey and Summer Vegetable Kebabs
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