TURKEY LIME KABOBS
My husband loves to grill these deliciously different turkey kabobs, and everyone gets a kick out of the zingy taste from the limes and jalapenos. Its tongue-tingling combination of flavors makes this one company dish that always draws compliments.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a bowl, combine the first eight ingredients. Pour half of marinade into a large resealable plastic bag; add meat and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add vegetables and turn to coat. Seal and refrigerate for 8 hours or overnight, turning occasionally. , Drain meat, discarding marinade. Drain vegetables, reserving marinade for basting. On metal or soaked wooden skewers, alternate meat, vegetables and lime wedges. , Grill, uncovered, over medium heat for 4-5 minutes on each side. Baste with reserved marinade. Continue turning and basting for 10-12 minutes or until meat juices run clear and vegetables are tender.
Nutrition Facts :
TURKEY KOFTA KABOBS
My Persian neighbor introduced me to kofta about 20 years ago. His were made of beef and I never actually got his recipe but I'm pretty good at replicating flavors and these came pretty close...and of course using turkey instead of beef makes these a lot lighter.
Provided by Susan
Categories World Cuisine Recipes Asian
Time 40m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
- Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
- Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 64.6 calories, Carbohydrate 0.9 g, Cholesterol 41.5 mg, Fat 3.2 g, Fiber 0.2 g, Protein 8.1 g, SaturatedFat 0.8 g, Sodium 40.7 mg, Sugar 0.3 g
CHILI-LIME CHICKEN KABOBS
I invented this recipe for a quick dinner. I only marinated the chicken for one hour, but I am sure if you marinate longer, it would taste even better.
Provided by Simmi G
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h30m
Yield 4
Number Of Ingredients 11
Steps:
- In a small bowl, whisk together the olive oil, vinegar, and lime juice. Season with chili powder, paprika, onion powder, garlic powder, cayenne pepper, salt, and black pepper. Place the chicken in a shallow baking dish with the sauce, and stir to coat. Cover, and marinate in the refrigerator at least 1 hour.
- Preheat the grill for medium-high heat. Thread chicken onto skewers, and discard marinade.
- Lightly oil the grill grate. Grill skewers for 10 to 15 minutes, or until the chicken juices run clear.
Nutrition Facts : Calories 226.7 calories, Carbohydrate 3.2 g, Cholesterol 64.6 mg, Fat 13 g, Fiber 0.9 g, Protein 23.9 g, SaturatedFat 2.2 g, Sodium 63.8 mg, Sugar 0.5 g
SPICED TURKEY SKEWERS WITH CUMIN-LIME YOGURT
This recipe is a twist on the kebabs, kofte and grilled meats that are staples of Middle Eastern cuisines. Sumac powder, which is made from dried, ground sumac berries, is sprinkled on the kebabs to add a tart, lemony brightness to them, but if you don't have sumac, you can leave it out. Eat the skewers with a knife and fork, or, better yet, make little pita sandwiches with all of the fixings - the crunch of the cucumbers, cooling yogurt and the refreshing bite of mint are essential to balancing the dish. If you have trouble finding Persian cucumbers, use English cucumbers instead.
Provided by Yasmin Fahr
Categories dinner, weekday, meat, skewers and kebabs, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak 8 bamboo or wooden skewers in water for 10 to 30 minutes before you begin the recipe.
- Heat the oven to 350 degrees. Lightly brush the pitas with oil, place on a sheet pan under the broiler for 1 to 2 minutes per side, then wrap in foil to keep warm.
- In a small serving bowl, stir together the yogurt, juice of 1/2 lime, 1/2 teaspoon cumin and 1/2 teaspoon kosher salt. Scoop out 1/4 cup of the yogurt mixture and place in a large mixing bowl. Place the remaining yogurt in the refrigerator.
- Gently combine the turkey, remaining cumin, turmeric, grated onion and 1 teaspoon kosher salt in the bowl with the yogurt until most of it has a mustard-orange hue. Divide the meat into 8 similar-sized loose balls. Lightly wet your hands so the meat doesn't stick, then shape the meat around the skewers by placing the meat in one hand, pressing the skewer in the center, then using the fingertips and thumb of the bottom hand to shape the meat by lightly pressing it to create an oblong shape.
- Place the skewers in the center of a sheet pan and sprinkle the sliced onion on the outskirts. Use your hands to rub the onions and the outside of the skewers with oil, then season the onions with salt. Place the remaining 1/2 lime on the pan cut-side up, and roast until the outside of the meat is a darker mustard color and no longer pink inside, 11 to 14 minutes.
- Squeeze the lime juice on top of the turkey and slide the meat off the skewers. Place the pitas on a serving plate, spoon some of the reserved yogurt on them, then place the turkey and onion slices on top. Sprinkle all over with the sumac, if using, and serve with mint, cucumbers and the remaining yogurt.
GRILLED TURKEY KABOBS WITH THAI NOODLE SALAD
This fresh and crisp Thai Salad is full of lean turkey, colourful veggies, rice noodles and seasoned to perfection. It's so simple to make, just grill up your turkey on the barbecue, cook up your rice noodles and both of these staples together with the remaining ingredients. Bon Appétit! -Turkey Farmers™ of Canada
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 21
Steps:
- Add fish sauce, avocado oil, maple syrup, lime juice and soy sauce to a medium mixing bowl. Add turkey pieces to the bowl and use a spoon to toss well. Place the bowl in the fridge and allow turkey to marinate for 30 minutes. , Preheat your barbeque to 425°F. Thread turkey pieces onto 2 skewers. Once the barbeque is hot, place skewers onto the grates and grill for 4-5 minutes per side, or until turkey is cooked through to 165°F., While turkey is cooking, fill a large pot with water and bring to a boil. Once boiling, remove from the heat and add the rice noodles. Allow the noodles to soak for 4-6 minutes. The noodles should be tender, but not mushy. When the noodles are soft, drain into a fine mesh sieve and rinse with cold water immediately. Place noodles into a large bowl and set aside. , Combine the dressing ingredients in a small bowl and whisk well to combine. Set aside., Add the peppers, cucumbers, red cabbage, basil and cilantro to the bowl with the noodles. Drizzle the dressing over top and use tongs to mix well., Distribute the salad evenly into two bowls, garnish each with the roasted peanuts and green onions. Remove the turkey pieces from the skewers and place on top of the salad just before serving.
Nutrition Facts :
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