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Ingredients:
1 pound turkey tenderloins, cut in 1-inch cubes 1/3 cup low calorie Italian salad dressing 3 whole corn on the cob, cut in 1-inch pieces 2 zucchini, cut in 3/4-inch pieces
2 red bell peppers, cut in 1-inch cubes 8 metal skewers salad dressing, small amount for brushing
Directions: Combine turkey and dressing in plastic bag. Close tightly and refrigerate 1 to 2 hours or overnight. Preheat grill for direct-heat grilling. In medium-size saucepan, over high
heat, parboil corn about 5 to 8 minutes. Remove corn from water and plunge into cold water. Drain marinade from turkey and discard. Alternately thread turkey cubes and vegetables on skewers, leaving 1/2
inch space between turkey and vegetables. Grill kebabs 18 to 20 minutes, brushing with additional dressing. Turn skewers after 10 minutes.
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