Guest Author - Deborah Adams
3 ears corn, cut into 1 inch pieces
2 med. zucchini, cut into 3/4 inch pieces
2 red bell peppers, cut into 1 inch cubes
2 Turkey Tenderloins (about 1 lb.), cut into 1 inch cubes
1/3 c. reduced-calorie Italian salad dressing
Additional reduced-calorie Italian salad dressing
1. In medium saucepan over high heat, blanch corn in boiling water about 1 to 2 minutes. Remove corn from saucepan and plunge into cold water.
2. In large glass bowl, place corn, zucchini, peppers, turkey and 1/3 cup dressing; cover and refrigerate 1 to 2 hours.
3. Drain turkey and vegetables, discarding marinade. Alternately thread turkey cubes and vegetables on skewers, leaving 1/2 inch space between turkey and vegetables.
4. On outdoor charcoal grill, cook kabobs 18 to 20 minutes, brushing with additional dressing. Turn skewers after first 10 minutes. Makes 4 servings, 8 kabobs.
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