Summer Turkey Kabobs

Name: Summer Turkey Kabobs
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 6 kabobs.
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

These kabobs let you enjoy Thanksgiving flavors any time of year! We enjoy grilling them in the summer. —Angela Mathews, Fayetteville, New York

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

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.
Cut turkey into 24 cubes; add to vegetables. Sprinkle with pepper and salt; toss again.
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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