Grilled roasted turkey and vegetable kabobs
Raw sweet potato(es)
½ pound(s), dark orange, peeled, cut into 3/4- to 1-inch pieces
Uncooked red onion(s)
1 cup(s), sliced, cut into wedges, slices separated
1 medium, cut into 1-inch pieces
Uncooked boneless skinless turkey breast
10 oz, cut into 1 inch pieces
1 tsp, crushed slightly
- Heat grill to medium heat. In a medium microwave-safe bowl, combine sweet potato pieces and enough water to cover potatoes. Cover with plastic wrap. Cook in microwave on HIGH heat for 2 to 2 1/2 minutes or until potatoes are slightly tender. Drain water. In a medium bowl, combine potatoes, mushrooms, red onion and green pepper. Drizzle with olive oil and salt; toss to coat.
- On eight 8-inch metal kabob skewers, thread turkey tenderloin pieces and vegetables alternatively.
- In a 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 (making sure that turkey is cooked all the way through). Yields 2 kabobs per serving.