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Turkey Kabobs with Orange-Mustard Glaze

Makes: 6 servings
Serving size: 3 kabobs each
Prep 45 mins Marinate 4 hrs to 6 hrs Grill 12 mins
Turkey Kabobs with Orange-Mustard Glaze
  • 2/3  cup  orange juice
  • 3  tablespoons  Dijon-style mustard
  • 1/2  teaspoon  dried thyme, crushed
  • 12  shallots
  • 1 1/2  pounds  turkey breast tenderloin, cut into 1-inch cubes
  • 2  medium yellow summer squash, cut crosswise into 1-inch slices
  • 18  cherry tomatoes
  • 1/4  teaspoon  salt
  • 1/4  teaspoon  ground black pepper
  • 1/4  cup  snipped fresh Italian (flat-leaf) parsley
  •  Grilled oranges and/or fresh Italian (flat-leaf) parsley (optional)

1. For marinade, in a small bowl, stir together orange juice, mustard, and thyme. Peel and trim shallots, leaving stem ends intact. Cut shallots lengthwise in half; quarter any large shallots. In a large, resealable plastic bag, combine shallots, turkey, squash and tomatoes. Pour marinade over turkey and vegetables; seal bag and turn to coat. Place in a shallow bowl. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.

2. Drain turkey mixture, reserving marinade. On 18, 10- to 12-inch metal or bamboo* skewers, alternately thread turkey, shallots, and squash pieces, leaving 1/4-inch space between each piece and leaving 2 inches at the pointed end of each skewer. Sprinkle kabobs with salt and pepper. Set tomatoes aside.

3. For a charcoal grill, grill kabobs on the rack of an uncovered grill directly over medium coals for 5 minutes, turning once. Brush with reserved marinade. Discard any remaining marinade. Grill 7 to 11 minutes more or until turkey is no longer pink and vegetables are crisp-tender, turning once and adding a tomato to the end of each skewer for the last 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.)

4. Transfer kabobs to a serving platter; sprinkle with parsley. If desired, serve with grilled oranges and/or additional fresh parsley.

From the Test Kitchen*Test Kitchen Tip:
  • If using bamboo skewers, soak in enough water to cover for at least 1 hour before grilling.
Nutrition Facts (Turkey Kabobs with Orange-Mustard Glaze)
  • Servings Per Recipe 6,
  • cal. (kcal) 192,
  • Fat, total (g) 1,
  • chol. (mg) 70,
  • sat. fat (g) 0,
  • carb. (g) 13,
  • Monounsaturated fat (g) 0,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 2,
  • sugar (g) 5,
  • pro. (g) 30,
  • vit. A (IU) 1069,
  • vit. C (mg) 30,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 8,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 52,
  • Cobalamin (Vit. B12) (g) 1,
  • sodium (mg) 343,
  • Potassium (mg) 737,
  • calcium (mg) 50,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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