Coconut Lime Turkey Kabobs Recipe

Nutritional Information

Per serving

Calories:

405

Protein:

32 g

Fat:

22 g

Carbohydrates:

25 g

Sodium:

250 mg

Credit
Recipe courtesy of Hello Creative Family (http://hellocreativefamily.com/)

For the marinade:

For the kabobs:

1 1/2 lbs (680 g) turkey breast steaks or boneless turkey breast, cut into 1 inch cubes
1 zucchini, cut into thick rounds, then cut in half to make half moons
16 to 24 cherry tomatoes
2 bell peppers cut into 1 inch pieces
12 crimini mushrooms, cut in half
1 small pineapple, cut into 1 inch cubes
1/2 red onion, cut into large chunks

Marinade:

Pour all of your ingredients into your blender. Blend until all of the solid ingredients are ground up and incorporated into the sauce. Voila! You have your marinade.

Kabobs:

Marinate your turkey. If possible, marinate overnight. If not, marinate for as long as possible. You are going to make a sauce out of the marinade so don’t skip this recipe if you don’t have a long time for a lengthy marinade. Even half an hour will do.
Using a slotted spoon remove your turkey from the marinade. Place the marinade in a saucepan and bring it to a boil. Reduce heat to a simmer and let bubble for 20 minutes. This makes a delicious sauce for with your kabobs.
Take your kabob skewers and thread on your meat and veggies.
Pre-heat your BBQ to high. Place kabobs on the BBQ. Turn the heat to medium and close the lid. Let grill for 4-6 minutes, then flip and cook for another 4-6 minutes or until turkey is cooked through.
Serve with sauce reduced from marinade, cilantro and limes. We love our kabobs on top of quinoa. Enjoy!