Grilled Tex-Mex Turkey Kabobs

30 MIN


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


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.