I usually don't think about grilling kabobs in February but the weather has been so beautiful that I've been inspired to light up my Big Green Egg lately. I had planned to make chicken kebobs on the Egg this week but when I got to the grocery store, I changed my plans. The turkey tenderloins looked really good at Whole Foods so I decided to use turkey instead of chicken on my kabobs.
Even though I think it looks really pretty to alternate vegetables and meats on a single skewer, it's really not very practical. The vegetables usually cook much quicker than the meat and I end up with over done veggies. I separated my vegetables onto their own skewers so that I can cook each vegetable to perfection.
I skewered some baby bella mushrooms...
and some slices of zucchini...
and some sweet red bell peppers...
and some red onion wedges.
Together, I had quite a colorful collection of vegetables for grilling.
I cut the turkey tenderloins up into bite size pieces.
I stirred together a simple ginger marinade.
Ginger Marinated Chicken
½ cup soy sauce 1 teaspoon garlic powder
¼ cup ketchup 1 teaspoon ginger
¼ cup brown sugar 1 teaspoon mustard
1 Tablespoon oil 6 chicken breasts
1 Tablespoon molasses
I poured the marinade over the turkey and put it in the refrigerate for about 2 hours.
I grilled my turkey kabobs second.
I grilled twice as much turkey as I thought we would need for dinner because I wanted to use some another meal. The kabobs were such a big hit that we ended up eating all of them for dinner. It's back to the grocery store for me. I'm really glad that everyone liked the dinner.