| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | 5 | Or 6 | ||
INGREDIENTS
| 2 | lb | Turkey Fillets; cubed |
| sm | Red Potatoes; | |
| Chunks of Celery; | ||
| Red or Green Bell Peppers; | ||
| Onions; | ||
| Cauliflower or Broccoli; | ||
| Whole Mushrooms; | ||
| Zucchini Squash; thickly sliced, | ||
| Cherry Tomatoes; (unblanched) | ||
| Pineapple Chunks; if desired | ||
| 1 | c | BBQ Sauce; (Recipe Below or Prepared) |
| 1 | c | Italian Salad Dressing |
| 1 | tb | Lemon Juice |
| 1 | tb | Red Wine Vinegar |
| 3/4 | ts | Onion Salt |
| 1/2 | ts | Garlic Powder |
| 1/8 | ts | Black Pepper |
| 1/2 | ts | Marjoram |
INSTRUCTIONS
MAIN INGREDIENTS VEGETABLES FOR KABOBS, CHOSE MARINADE AND BASTING Blanch skewerable-sized pieces of the vegetables of your choice to prepare. Cube the turkey fillets as directed. Prepare the marinade by combining the BBQ sauce, Italian dressing, lemon juice, red wine vinegar, onion salt, garlic powder, black pepper, and marjoram in an easy-pouring container. Place all ingredients in separate, sealable plastic bags, and pour some marinade over each bag's contents. Refrigerate and marinate overnight. Prepare 10 large skewers for grilling. Prepare grill on low heat. Hand the skewers to your guests and have them place their preparations on the grill. Use any leftover marinating sauce to baste frequently. Cook until meat is done. Sit down and dine. Posted to [email protected] by Recipe-a-Day <[email protected]> on May 13, 1999, converted by MM_Buster v2.0l.
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