I love turkey. Thanksgiving is my favorite holiday and could eat the full Turkey Day meal year-round. But turkey is not something you think about grilling, and doesn’t appear the barbeque pantheon of burgers, breasts and brats. Even fish like salmon and mahi mahi make an appearance more regularly than turkey.
Let’s change that! Consider the kabob not with beef or chicken, but with chunks of seasoned, juicy, turkey breast tenderloins paired with the last of the summer vegetables. If you still have squash and zucchini bursting from your garden, then this is a great way to use them.
This recipe from Taste of Home couldn’t be easier and is Part 2 of our Labor Day recipe series (you can read Part 1 here.) With it you’ve got yourself a high-protein, low-calorie meal that fits into the day and won’t bust your gut. If you have never made kabobs before, this is a good time to start. Kabob skewers come in both metal and wooden forms, so pick whichever style you like. If you are using wooden skewers be sure to soak them in water before threading the meat and vegetables onto them otherwise, they will burn on the grill.
We are using turkey breast tenderloins here, which are rich and tender, as the name suggests. Turkey gets a reputation for dryness, so using tenderloins will help keep the juice inside the meat. The recipe also includes canned whole potatoes, which helps in cooking as the potatoes have been soaking in water. If you don’t want to use canned potatoes then select some small potatoes from the market, but make sure you toss them well in the olive oil.
Why eat turkey? Well, not only is it high in protein, but also selenium, a mineral that may prevent certain types of cancers, including bladder, breast, lung and stomach cancers, according to WebMD. And, because it is a low glycemic-index food, it can also help increase the level of HDL cholesterol in your body, otherwise known as the “good” cholesterol, which in turn helps to remove LDL cholesterol, also known as the “bad” cholesterol responsible for damaging artery walls and increasing your risk of heart attack and stroke.
With a simple salad dressed in a vinaigrette that you can serve alongside the kabobs, you’ve got a delicious, nutrition-packed meal that will please just about every palate.
- 2 small yellow summer squash
- 2 small zucchinis
- 1 can (about 15 ounces) whole potatoes, drained
- 2 tablespoons olive oil
- 1 package (20 ounces) turkey breast tenderloins
- 1/2 teaspoon pepper
- 1/4 teaspoon salt
- 1 package (5 ounces) torn mixed salad greens
- 1 cup salad croutons
- 1/2 cup red wine vinaigrette
- Trim ends of yellow squash and zucchini and cut crosswise into 1-in. slices. Place slices in a large bowl.
- To the same bowl as the squash and zucchini add the potatoes. Pour oil over mixture, tossing to coat.
- Cut the turkey into 24 evenly sized cubes, add to vegetables. Sprinkle with lots of pepper and salt and toss again.
- On 6 metal or water-soaked wooden skewers, alternately thread turkey cubes, squash, zucchini and potatoes. Grill, covered, over medium heat, turning occasionally, until turkey is no longer pink, and vegetables are crisp-tender, 12-15 minutes.
- Serve alone, on greens with croutons and vinaigrette, or next to a delicious side dish.
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