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Turkey Kabobs

Turkey Kabobs

HARTMR

"Grilled turkey, mushrooms, and zucchini marinated in Italian dressing and cooked on the grill. A great recipe for the end of summer or early fall."
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Ingredients

2 h 30 m servings 480 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 480 kcal
  • 24%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 17.2g
  • 6%
  • Protein:
  • 26.5 g
  • 53%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 2232 mg
  • 89%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Combine turkey, mushrooms, and zucchini in a 13x9-inch dish. Pour Italian dressing over mixture and stir to coat. Cover dish with plastic wrap; marinade in refrigerator 2 hours to overnight.
  2. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. Thread turkey, mushrooms, and zucchini slices onto skewers until all the ingredients have been used. Discard excess marinade.
  4. Cook the skewers on the preheated grill, turning frequently until nicely browned on all sides, and the meat is no longer pink in the center, about 15 minutes.

Footnotes

  • Nutrition:
  • The nutrition data for this recipe includes the full amount of the marinade ingredients. The actual amount of the marinade consumed will vary.

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Reviews

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You can't go wrong with this one. I do recommend letting it marinade overnight though for best results. The 3 ingredients all take on the dressing in their own way with the zucchini absorbing it...

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