© 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 lb TURKEY TENDERLOINS, cut into 1-inch cubes
1 can (6 oz) frozen lemonade, thawed
3 tbsp soy sauce
3 tbsp olive oil
Vegetable oil cooking spray
1 ripe but firm mango, peeled and cut into 1-1/2-inch chunks*
1/4 large honeydew melon, peeled and cut into 1-1/2-inch chunks
Place turkey in quart-size, self-closing, food-safe plastic bag.
In small bowl, combine lemonade, soy sauce and olive oil. Reserve 1/4 cup of marinade. Pour remaining sauce over turkey and seal bag. Refrigerate 2 hours.
Spray grill rack well with nonstick vegetable oil. Prepare grill for direct heat cooking and preheat grill.
Place mango and honeydew melon in reserved 1/4 cup of marinade.
Remove turkey from marinade and discard marinade. Using 10 or 12-inch skewers, thread drained turkey. On separate skewers, thread fruit chunks, alternating fruits.
Grill turkey kebabs 10 to 12 minutes or until turkey is no longer pink in center and the internal temperature of the turkey is 165 to 170 degrees F.
Add fruit kebabs to grill when turkey kebabs are turned.
Cooking Tip: Purchase cut-up melon from salad bar.
*Four fresh, peeled peaches may be used in place of mango.
290 Total Calories
3 g Total Fat
1 g Saturated Fat
70 g Cholesterol
210 mg Sodium
867 mg Potassium
40 g Total Carbohydrates
3 g Dietary Fiber
37 g Sugars
30 g Protein
45 % Daily Protein
160 % Daily Vitamin C
4 % Daily Calcium
10 % Daily Iron