Photo: Turkey Farmers of Ontario
1 ½ lbs skinless, boneless Ontario Turkey breast
8 wooden skewers
½ cup pesto
½ cup sun-dried tomatoes, packed in oil
4 green onions, cut into 4
16 cherry tomatoes
1 yellow pepper, cut into 16
1 orange peppers, cut into 16
Preheat grill to medium-high. Soak skewers in water for a minimum 15 minutes.
In a food processor, combine pesto and sun-dried tomatoes and pulse into a thick paste.
Cut Turkey 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.
Photos, videos and recipe rights, courtesy of Ontario Turkey. © Copyright 2018 Turkey Farmers of Ontario. All Rights Reserved.
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