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 breast
- 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 breast into 1.5″ cubes. 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.