Subscribe to our FREE eMail Newsletter!   See the HTML Version of
the Latest NewsLetter!
First Name: eMail:
  HomeWhat's Cool RandomMy Recipe BoxAddModify
Home : Entrees : Other Poultry : Teriyaki Turkey Kabobs

Makes 4 Servings
Save To My Favorites Save to Recipe Box!
Rate This! Rate This Item!
Review It Write A Review!
Send to a friend! Send To A Friend!
Printer Friendly Version Print It Out!
Report A Bad Link! Report A Bad Link!
Share On Facebook
Share On Twitter
Teriyaki Turkey Kabobs

Contributed by: NAPSA

Creative New Cookbook Can Help

(NAPSA) - Research reveals a fowl fact:
Creative New Cookbook Can Help
many people don't know how to cook turkey, aside from the traditional full bird. They should, nutritionists say. In fact, turkey has been called one of the highest protein, lowest calorie and lowest fat meats available.

Fortunately, a new cookbook offers 66 recipes, turkey cooking tips and suggestions on holiday meals and food safety. It even has plastic sleeves so you can add new recipes from, the book's official Web site.

Called New Turkey Classics, it features such marvelous meals as this tasty dish:


  • 1 lb. Honeysuckle White or Shady Brook Farms Turkey Tenderloins
  • 3/4 cup teriyaki sauce
  • 2 Tbsp. lemon or lime juice
  • 2 tsp. garlic juice or 4 garlic cloves, peeled and minced
  • Boiling water
  • 8 medium mushrooms
  • 1 medium onion, peeled and quartered
  • 1 (6") zucchini, unpeeled and cut into 8 pieces
  • 1 medium green pepper, cored, seeded and cut into 8 pieces
  • 1 sweet red pepper, cored, seeded and cut into 8 pieces
  • 4 (12" to 15") metal or wooden skewers
  • Nonstick cooking spray


In a small bowl, combine first 3 ingredients; set aside. Cut each tenderloin into 8 pieces and place in a medium bowl. Add 1/4 cup sauce to turkey, mixing well. Reserve remaining sauce for basting kabobs.

In a large heavy sauce-pan, cook vegetables for 3 minutes in enough boiling water to cover. Remove vegetables with a slotted spoon; set aside.

Thread 4 pieces of turkey, 2 pieces of green pepper, 2 pieces of red pepper, 2 mushrooms, 2 pieces of zucchini and 1 piece of onion onto each skewer, ar-ranging turkey and vegetable pieces alternately. Place kabobs on a rack coated with cooking spray in a broiler pan; baste each kabob liberally with reserved sauce.

Broil 6" to 8" from heat source for 3 minutes. Turn kabobs over, brush with additional sauce, and broil for 3 minutes. Turn kabobs twice more, brushing with additional sauce for each turn and broiling for a total cooking time of 10 to 12 minutes or until turkey is tender and done.

New Turkey Classics is available by sending a check or money order for $14.95 for a Honeysuckle White recipe book or $19.95 for a Shady Brook Farms recipe book to: Two-Day Turkey Trim, P.O. Box 17820, Wichita, KS, 67217.

Serving Size: Makes 4 Servings

Nutritional Information: Per 12 oz. Serving: Calories 236, Fat Calories 13, Total Fat 1 g, Saturated Fat 0 g, Cholesterol 71 mg, Sodium 312 mg, Total Carbohydate 19 g, Dietary Fiber 3 g, Sugars 14 g, Protein 35 g.



 • Send an eCard
 • Contact WebAdmin!

More search options
HomeWhat's Cool RandomMy Recipe BoxAddModify
FAQsNewsLetterWebMaster$PlugsJoin!LogIn/LogOut All material copyright 2001 - 2016 Link To Us RSS Feeds PlugBoard Privacy Policy