 |
| |
| How: |
Broil/Grill |
| Prep: |
40
Minutes |
| Cook: |
1
hour |
| Makes: |
5
servings (1 kabob each) |
|
 |
| |
|
| |
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 |
|
| |
 |
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. |
| |
|
 |
Spray
cold grate of outdoor grill with grilling spray. Prepare
grill for medium heat. |
| |
|
 |
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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