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Summer Turkey Kabobs

Total Time

Prep/Total Time: 30 min.

Makes

6 kabobs

These kabobs let you enjoy Thanksgiving flavors at any time of the year! We enjoy grilling them in the summer. —Angela Mathews, Fayetteville, New York
Summer Turkey Kabobs Recipe photo by Taste of Home

Ingredients

  • 2 small yellow summer squash
  • 2 small zucchini
  • 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

Directions

  1. Trim ends of yellow squash and zucchini; cut crosswise into 1-in. slices. Place slices in a large bowl; add potatoes. Pour oil over mixture, tossing to coat.
  2. Cut turkey into 24 cubes; add to vegetables. Sprinkle with pepper and salt; toss again.
  3. On 6 metal or 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 on greens with croutons. Drizzle with vinaigrette.

Nutrition Facts

1 kabob: 274 calories, 13g fat (1g saturated fat), 38mg cholesterol, 720mg sodium, 15g carbohydrate (3g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat, 1/2 starch.

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