GRILLED TURKEY KABOBS
Phyllis Speer
- 1 lb. wild turkey breast
- Salt & pepper
- 1/2 cup white wine
- 1/4 cup olive oil
- 1 tsp. Italian seasoning
- 2 cloves garlic, minced
- 3 small onions, quartered
- 2 green peppers, chunked
- 8 oz. package button mushrooms, capped
Rinse and pat dry turkey breast. Lightly salt and pepper. Cut into 1-inch squares. Mix wine, olive oil, Italian seasoning and garlic in plastic zip-lock bag. Add turkey pieces to bag and marinate for one hour. Turn bag at least once. Alternately thread meat, onion, green pepper and mushrooms on skewers. Grill on indirect heat about 8 minutes; turn and grill on other side until turkey is done and veggies are done, but still crisp.
