© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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.