Turkey Lime Kabobs

Name: Turkey Lime Kabobs
Ingredients: 3 cans (6 ounces each) orange juice concentrate, thawed; 1-1/4 cups lime juice; 1 cup honey; 4 to 5 jalapeno peppers, seeded and chopped; 10 garlic cloves, minced; 3 tablespoons ground cumin; 2 tablespoons grated lime zest; 1 teaspoon salt; 2 pounds boneless turkey, chicken or pork, cut into 1-1/4-inch cubes; 4 medium sweet red or green peppers, cut into 1-inch pieces; 1 large red onion, cut into 1-inch pieces; 3 small zucchini, cut into 3/4-inch slices; 8 ounces fresh mushrooms; 3 medium limes, cut into wedges

14 ingredients

3 steps

Ingredients

3 cans (6 ounces each) orange juice concentrate, thawed
1-1/4 cups lime juice
1 cup honey
4 to 5 jalapeno peppers, seeded and chopped
10 garlic cloves, minced
3 tablespoons ground cumin
2 tablespoons grated lime zest
1 teaspoon salt
2 pounds boneless turkey, chicken or pork, cut into 1-1/4-inch cubes
4 medium sweet red or green peppers, cut into 1-inch pieces
1 large red onion, cut into 1-inch pieces
3 small zucchini, cut into 3/4-inch slices
8 ounces fresh mushrooms
3 medium limes, cut into wedges

Directions

1

In a bowl, combine the first eight ingredients. Pour half of marinade into a large resealable plastic bag; add meat and turn to coat. Pour remaining marinade into another large resealable plastic bag. Add vegetables and turn to coat. Seal and refrigerate for 8 hours or overnight, turning occasionally.
2

Drain meat, discarding marinade. Drain vegetables, reserving marinade for basting. On metal or soaked wooden skewers, alternate meat, vegetables and lime wedges.
3

Grill, uncovered, over medium heat for 4-5 minutes on each side. Baste with reserved marinade. Continue turning and basting for 10-12 minutes or until meat juices run clear and vegetables are tender.