Friday, July 8, 2011

Indoor Kabobs

Indoor Kebabs
Serves: 4-6

OBJ: TCW be able to skewer up some summer ingredients that will survive her indoor grill

1 lb turkey breast cutlets
1 ½ red bell pepper, cut into 2-3 inch chunks
1 ½ yellow bell pepper, cut into 2-3 inch chunks
1 large Vidalia onion, cut into 2-3 inch chunks
1 C Kraft Light Sicilian Roasted Garlic salad dressing
S & P – salt and pepper

1. Cut the cutlets into about 2 inch cubes and place in sealable baggie with dressing, seal bag,  place in refrigerator for at least 2 hours to marinate
2.  Preheat grill pan or indoor grill on high heat
3. On each skewer, place about 3 pieces of turkey, 2 pieces of red pepper, 2 pieces of yellow pepper and 3 pieces of onion
4. Grill the kabobs for about 7-10 minutes on each side, making sure that the turkey is getting browned and cooked through- meat is totally white all the way through and juices run clear  (total cooking time is about 25-30 minutes)

**** This recipe can easily be added to with whatever vegetables you have on hand. Zucchini, eggplant, carrots, and mushrooms are all great additions to grilled kabobs. This recipe also made A LOT of kebabs for just my husband and me so I took the leftovers and made quesadillas by chopping up the de-skewered kabobs and tossing with sharp cheddar cheese. I spread that mixture on 1 half of about 3 tortillas, folded them over and seared each side. It was a true “double duty dinner”!

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