Jennie – O Recipe of the Week – Grilled Turkey Kabobs with Cherry Chipotle Sauce

November 6, 2020 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Recipe of the Week is – Grilled Turkey Kabobs with Cherry Chipotle Sauce. Some of the ingredients you’ll be needing to make this week’s recipe are Onion, Garlic, Cherries, Orange Juice, Molasses, Canned Chipotle Peppers in Adobo Sauce, JENNIE-O® All Natural* Turkey Breast, and Mushrooms. You can find this recipe along with all the other Delicious and Healthy Recipes at the Jennie – O Turkey website. Enjoy and Make the Switch in 2020! https://www.jennieo.com/

Grilled Turkey Kabobs with Cherry Chipotle Sauce

Grilled Turkey Kabobs with Cherry Chipotle Sauce are a saucy number that will get double takes at the next barbeque! Enjoy charbroiled skewers in a rich crimson glaze of liquefied cherries and chipotle peppers. Smokey, sweet and sure to be a backyard favorite.

Total Time 1 Hours 20 Minutes
Serving Size 8 Servings

INGREDIENTS

2 teaspoons butter
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
3 cups cherries, pitted
⅓ cup orange juice
2 teaspoons apple cider vinegar
¼ cup molasses
2 teaspoons tomato paste
1½ teaspoons canned chipotle peppers in adobo sauce
1 teaspoon fresh lemon zest
2 teaspoons salt, if desired
2-(24-ounce) packages JENNIE-O® All Natural* Turkey Breast
2 yellow peppers, cut into pieces
16 small button mushrooms, cleaned

DIRECTIONS
1) To small sauce pan, add butter and onions. Simmer on low heat until the onions soften, add garlic and cook 2 minutes before adding cherries, orange juice and vinegar. Simmer 5 minutes or until cherries start to soften.

2) Add molasses, tomato paste, peppers, lemon zest and salt, if desired; stirring until blended. Allow to gently simmer 20 minutes before using your immersion blender to liquefy sauce. Allow sauce to cool before storing in a jar or applying to your turkey and vegetables.

3) Place bamboo skewers in a bowl of water until ready to use.

4) Preheat grill to medium-high heat. Place turkey on hot grill and cook approximately 45-50 minutes and until internal temperature reaches well-done, 165°F. as measured by a meat thermometer.

5) Remove turkey from grill and cut into large cubes, leaving grill on. Cut yellow peppers into large pieces. Thread turkey, yellow peppers, and mushrooms on to skewers. Cover generously with sauce. Place on hot grill and cook until peppers and mushrooms have been warmed through.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories370
Protein29g
Carbohydrates27g
Fiber2g
Sugars15g
Fat17g
Cholesterol100mg
Sodium790mg
Saturated Fat4.5g
https://www.jennieo.com/recipes/grilled-turkey-kabobs-with-cherry-chipotle-sauce/

Jennie -O Recipe of the Week – Grilled Turkey Kabobs with Cherry Chipotle Sauce

June 23, 2017 at 5:29 AM | Posted in Jennie-O Turkey Products | Leave a comment
Tags: , , , , , , , , ,

This week’s Jennie -O Recipe of the Week is – Grilled Turkey Kabobs with Cherry Chipotle Sauce. You’ll be using skewered JENNIE-O® All Natural Turkey Breast along with yellow peppers, and mushrooms. Topped with a glaze of liquefied cherries and chipotle peppers! Get that Grill going! You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and Make the Switch! https://www.jennieo.com/

 

Grilled Turkey Kabobs with Cherry Chipotle Sauce

This saucy number will get double takes on the barbeque! Enjoy charbroiled skewers in a rich crimson glaze of liquefied cherries and chipotle peppers. Smokey, sweet and sure to be a backyard favorite.

INGREDIENTS

2 teaspoons butter
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
3 cups cherries, pitted
⅓ cup orange juice
2 teaspoons apple cider vinegar
¼ cup molasses
2 teaspoons tomato paste
1½ teaspoons canned chipotle peppers in adobo sauce
1 teaspoon fresh lemon zest
2 teaspoons salt, if desired
3-pounds JENNIE-O® All Natural Turkey Breast
2 yellow peppers, cut into pieces
16 small button mushrooms, cleaned

DIRECTIONS

1) To small sauce pan, add butter and onions. Simmer on low heat until the onions soften, add garlic and cook 2 minutes before adding cherries, orange juice and vinegar. Simmer 5 minutes or until cherries start to soften. Add molasses, tomato paste, pepper, lemon zest and salt, if desired; stirring until blended. Allow to gently simmer 20 minutes before using your immersion blender to liquefy sauce. Allow sauce to cool before storing in a jar or applying to your turkey and vegetables.
2) Place bamboo skewers in a bowl of water until ready to use.
3) Preheat grill to medium-high heat. Place turkey on hot grill and cook until internal temperature reaches well-done, 165°F as measured by a meat thermometer. Remove turkey from grill and cut into large cubes, leaving grill on. Cut yellow peppers into large pieces. Thread turkey, yellow peppers, and mushrooms on to skewers. Cover generously with sauce. Place on hot grill and cook until peppers and mushrooms have been warmed through.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories370
Protein29g
Carbohydrates27g
Fiber2g
Sugars15g
Fat17g
Cholesterol100mg
Sodium790mg
Saturated Fat4.5g
https://www.jennieo.com/recipes/1141-grilled-turkey-kabobs-with-cherry-chipotle-sauce

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