Grilled Turkey and Vegetable Kabobs

By miss5elements

Nutritional Information per Serving:
Calories: 240
Protein: 20g
Carbohydrates: 36g
Cholesterol: 35mg
Sodium: 810mg
Total Fat: 3.5g
Fiber: 4g

Ingredients

• 1/2 package JENNIE-O TURKEY STORE® Roast Turkey Breast Tenderloin, cut into 3/4- to 1-inch pieces
• 1 (about 1/2-pound) dark orange sweet potato, peeled and cut into 3/4- to 1-inch pieces
• 8 medium whole mushrooms
• 1 cup red onion, cut into wedges and slices separated
• 1 medium green pepper, cut into 1-inch pieces
• 2 teaspoons olive oil
• 1/2 teaspoon salt
• 1/3 cup orange marmalade
• 1 tablespoon Dijon mustard
• 1 teaspoon dried rosemary leaves, crushed slightly

Details

Servings 4
Adapted from jennieo.com

Preparation

Step 1

Heat grill to medium heat. In medium microwave safe bowl combine sweet potato pieces and water. Cover with plastic wrap. Cook in microwave on HIGH heat for 2 to 2 ½ minutes or until potatoes are slightly tender. Drain water. In medium bowl combine potatoes, mushrooms, red onion, and green pepper. Drizzle with olive oil and salt; toss to coat.
On kabob skewers, thread turkey tenderloin pieces and vegetables alternatively.
In small bowl combine marmalade, Dijon and rosemary; mix well. Set aside.
Grill kabobs 6 to 8 minutes, turning occasionally, until meat is desired doneness and vegetables are tender. Brush kabobs with marmalade glaze. Grill 1 to 2 minutes more; turning once.
Serve with Suggestion: Cooked Brown Rice