© 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
1-1/2 to 2 lbs TURKEY THIGHS, skinned, boned & cut into 1-inch cubes
2 whole portabella mushrooms, stemmed & qtered
1/2 c green onions, chopped
1/3 c olive oil
1/4 c balsamic vinegar
1 tbsp Worcestershire sauce
2 tsp garlic, minced
1 tsp dried rosemary
1 tsp dried tarragon
1/2 medium red bell pepper, seeded & cut into 1-inch cubes
1 small yellow squash, cut into 1/2-inch rounds
1 small zucchini, cut into 1/2-inch rounds
Place turkey cubes and mushroom quarters in a large, self-closing, food-safe plastic bag.
In small bowl, combine green onions, oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. Pour over turkey and mushrooms. Seal bag and refrigerate 2 hours or overnight.
Spray grill rack with nonstick vegetable oil spray. Prepare grill for direct heat cooking.
Drain turkey and mushrooms from marinade and discard marinade.
On 10 or 12-inch skewers, alternating ingredients, arrange drained turkey cubes, mushrooms, bell pepper, yellow squash and zucchini.
Grill over medium flame or coals 10 to 12 minutes or until turkey is no longer pink in center, turning once. Cook thighs to an internal temperature of 170 degrees F.
320 Total Calories
11 g Total Fat
3 g Saturated Fat
130 g Cholesterol
150 mg Sodium
270 mg Potassium
6 g Total Carbohydrates
3 g Dietary Fiber
3 g Sugars
49 g Protein
25 % Daily Protein
60 % Daily Vitamin C
4 % Daily Calcium
4 % Daily Iron