Ingredients
- 2 pounds boneless skinless turkey breast (or turkey tenderloins, cut into 1 1/2-inch pieces)
- 4 green onions, white portion only, cut crosswise in half
- 2 zucchini (two small, 5 ounces each, trimmed, each cut crosswise into 8 rounds)
- 1 red bell pepper (cored, cut into 1 1/2-inch pieces)
- Herby marinade or Italian Dressing
- Chopped fresh chives, optional
How to Make
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Step 1: Put the turkey pieces, onions, zucchini and bell pepper pieces on a large cutting board.
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Step 2: Slide a piece of zucchini on a skewer. Add a piece of turkey, then bell pepper and another turkey piece and then onion. Repeat the pattern to fill up 4 to 6 skewers.
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Step 3: Place the skewers in a shallow dish or on a rimmed baking sheet. Brush with the marinade or dressing. Turn to coat all sides with marinade. Refrigerate covered, periodically spooning or brushing the marinade over the skewers for at least 1 hour or up to overnight.
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Step 4: Preheat a gas grill to medium-high or prepare a charcoal grill and let coals burn until they are covered with ash and glowing red.
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Step 5: Remove skewers from baking dish. Place skewers directly over heat source on the preheated grill. Cover the grill and cook 5 minutes.
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Step 6: Brush with the reserved marinade or dressing. Cover the grill and cook 5 minutes. Brush again and grill until meat feels nearly firm when pressed, 3 to 5 minutes more.
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Step 7: Remove skewers from grill to a serving platter. Drizzle with any of the remaining reserved marinade. Sprinkle with chives if desired.
We hope you enjoy this recipe!
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