Turkey
Kabobs with Lemon Mustard (meat)
serves 4
Turkey may be marinated
overnight and ingredients assembled just before cooking.
1/3 cup dijon-style mustard
3 tablespoons fresh lemon juice
3 tablespoons finely snipped chives or green onion
1 pound turkey cutlets, cut in 1-inch pieces
1 large yellow or orange bell pepper, cut in 1 1/2-inch
pieces
1 large red onion, cut in 16 wedges
12 cherry tomatoes
In a medium bowl, whisk
together the mustard, lemon juice and chives or green onion.
Reserve a scant 1/4 cup
mixture and refrigerate. Add the turkey to remaining
mixture, stirring to coat completely. Cover and refrigerate
for 4-6 hours or overnight.
On eight 6-inch metal
skewers alternately thread turkey, bell peppers, onion and
cherry tomatoes leaving about 1/4-inch between the pieces.
Grill over medium hot coals 10-12 minutes or until turkey is
opaque, occasionally turning and brushing with reserved
marinade or broil 3-4 inches from heat for 8-10 minutes or
until turkey is opaque turning and brushing with reserved
marinade.
Approx. nutrients per
serving: calories – 203 protein – 26g carbohydrates –
2g
fat – 10g cholesterol –
74mg sodium – 572mg
