Main Course
- Prep time: 2 hours
- Cooking time: 10 to 12 minutes
- Servings: 6
Grilled Turkey, Portabello Mushrooms & Vegetable Kabobs
Marinate green onions, oil, vinegar, Worcestershire sauce, garlic, rosemary, tarragon, turkey and mushrooms overnight. All juices will blend and create a new delicious flavour! Grill and serve!
Ingredients
| 2 lbs |
skinless, boneless turkey thighs or turkey breast, cubed Granny's Turkey Boneless Skinless Breast |
| 1/4 cup | balsamic vinegar |
| 1 tsp | dried rosemary |
| 1 tsp | dried tarragon |
| 2 tsp | garlic, minced |
| 1/2 cup | green onions, chopped |
| 1 - 2 | medium red bell pepper, cut into cubes |
| 1/3 cup | olive oil |
| 1 | small yellow squash, cut into rounds |
| 1 | small zucchini, cut into rounds |
| 2 | whole Portabello mushrooms, quartered |
| 1 tbsp | Worcestershire sauce |
Directions
Place turkey cubes and mushroom quarters in a large zip lock bag.
In a small bowl, combine green onions, oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. Pour over turkey and mushrooms. Seal bag and refrigerate 2 hours to overnight.
Barbecue on medium-high for 10 to 12 minutes, or until turkey is no longer pink.
Recipe courtesy of Manitoba Turkey Producers
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Granny's Poultry
6 servings
2.76
209
