Pesto & Sun-Dried Tomato Turkey Kabobs
Makes: 4 Servings
- 8 wooden skewers
- 1/2 cup (125 mL) pesto
- 1/2 cup (125 mL) sun-dried tomatoes, packed in oil
- 1 1/2 lbs (680 g) skinless, boneless Ontario turkey meat
- 4 green onions, cut into 4
- 16 cherry tomatoes
- 1 yellow pepper, cut into 16
- 1 orange pepper, cut into 16
Preheat grill to medium-high.
Soak skewers in water for a minimum 15 minutes. (Skewers can be put in water the night before.)
In a food processor, combine pesto and sun-dried tomatoes and pulse into a thick paste.
Cut turkey into 1.5″ chinks. Toss turkey cubes and veggies with pesto mixture to coat. Thread turkey on skewers alternating with veggies, dividing all ingredients evenly between the 8 skewers. Grill for 10-15 minutes turning the kabobs several times until turkey is cooked through and veggies are tender crisp.
Serve on a bed of steamed jasmine rice.
*If using sun-dried tomatoes not packed in oil, place tomatoes in a bowl with hot water and let sit for fifteen minutes, or until soft, before blending.