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| How: |
Broil/Grill |
| Prep: |
40
Minutes |
| Cook: |
1
hour |
| Makes: |
5
servings
(1 kabob each) |
|
3"
x 5" |
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Need:
| |
PAM®
for Grilling Spray |
| 1 |
container
(6 ounces) plain low fat yogurt |
| 2 |
tablespoons
grated onion |
| 1 |
clove
garlic, minced |
| 1 |
tablespoon
lemon juice |
| 11/2 |
teaspoons
curry powder |
| 1/4 |
teaspoon
salt |
| 1/8 |
teaspoon
ground cloves |
| 1 |
package
(about 1.5 pounds) Butterball®
Fresh Turkey Breast Tenderloins, cut into 1-1/2-inch
pieces |
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|
Combine
yogurt, onion, garlic, lemon juice, curry powder, salt and
cloves in large bowl; mix well. Add turkey pieces; stir to
coat. Refrigerate 20 minutes. |
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Spray
cold grate of outdoor grill with grilling spray. Prepare grill
for medium heat. |
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Thread
turkey evenly onto 5 wood or metal skewers, leaving a small
space between each piece. Grill kabobs 25 minutes, or until
no longer pink in the centers and meat thermometer inserted
in centers reaches 165°F, turning once or twice.
Cooking Know-How: If using wood skewers, soak in water
at least 30 minutes before using to prevent them from burning. |
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