Grilled Tex-Mex Turkey Kabobs

Time
30 MIN

Ingredients

Non-Stick Cooking Spray

¼ c Vegetable Oil

¼ c Fresh Lime Juice

1 Tsp. Chili Powder

1 Tsp. Salt

½ Tsp. Garlic Powder

2 Medium Yellow Squash, Cut Into ½-Inch Thick Slices

2 Medium Onions, Each Cut Into 6 Wedges

2 Medium Red Bell Peppers, Cut Into 1-Inch Squares

2 Medium Green Bell Peppers, Cut Into 1-Inch Squares

1½ Lbs. Fresh Sweet Italian Turkey Sausage, Cut Into 1-Inch Pieces

Directions

Spray cold grate of outdoor grill with grilling spray.

Prepare grill for medium heat.

Combine oil, lime juice, chili powder, salt and garlic powder in medium bowl. Remove ¼ cup of the lime juice mixture; pour into small bowl. Set aside for later use.

Add squash, onions, peppers and sausage to remaining lime juice mixture. Refrigerate 15 to 30 minutes. Drain vegetables and turkey; discard remaining lime juice mixture.

Thread sausage evenly onto 6 skewers alternately with the squash, onions and peppers, leaving a small space between each piece.

Grill kabobs 12 to 14 minutes, or until turkey pieces are no longer pink in centers, turning frequently and brushing with the reserved ¼ cup lime juice mixture.

Always cook to an internal temperature of 165°F.