Spring is finally here (no more snow, fingers crossed) and I’m hoping to do all my planting this weekend! It’s a different year for all of us for sure, and the garden centers are emptying out quickly because everyone wants to get outside and plant this year for something to do. We’ve emerged from our isolation cocoons in March and April, along with the much-talked-about Covid-15-pounds from enjoying comfort food while we watched the news. If you, like me, are looking for ways to try and keep that weight gain at bay, or simply look for healthier options on the grill, check out this recipe for Rosemary Ranch Turkey Kabobs. Rosemary we know pairs so well with turkey roasted in the oven, so why wouldn’t it accelerate the flavor on this turkey recipe? Enjoy!
Rosemary Ranch Turkey Kabobs
- ¼ cup olive oil
- ½ cup ranch dressing
- 3 tbsp Worcestershire sauce
- 1 tbsp minced (fresh) rosemary
- 2 tsp salt
- 1 tsp lemon juice
- 1 tsp white vinegar
- ¼ tsp ground black pepper
- 1 tsp sugar
- 2 boneless, skinless turkey breasts
- 1 variety of vegetables to skewer, anything from peppers, red onion, cherry tomatoes, mushrooms, etc.
In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place turkey in the bowl, and stir to coat with the marinade. Cover and refrigerate for at least 3 hours.
Preheat the grill for medium-high heat. Thread turkey and vegetables onto skewers and discard marinade.
Grill skewers for 10 to 12 minutes, or until the turkey is no longer pink in the center, and the juices run clear.
Need more recipe ideas and inspiration – check out www.thinkturkey.ca!
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