Turkey Kielbasa Skewers
Servea green salad.

Makes 12 kebabs

Marinade
1/3 cup honey
1/4 cup spicy brown mustard
1/2 teaspoon grated fresh ginger
2 cloves garlic, minced
2 tablespoons canola oil
1 tablespoon reduced sodium soy sauce

Kabobs
2 - 13.5 ounces packages turkey sausage, fully cooked, cut into 1 inch pieces (we used Johnsonville Turkey Sausage)
24 cherry tomatoes or larger tomatoes cut into pieces
12 mushrooms, white, cleaned and stemmed
1 large green bell pepper, cleaned and cut into 1 inch pieces
1 medium onion, cleaned and cut into 1 inch pieces
1 small zucchini, cleaned and cut into 1 inch pieces

If using wooden skewers, place them in water about 20-30 minutes before grilling.

In a large bowl, whisk together all marinade ingredients, add sausage and veggies.

Preheat grill to medium-high. Thread sausage and veggies onto skewers, reserve marinade.

Oil grill, place kabobs on grill and cook for 8-10 minutes on medium-high, brushing with reserved marinade and turning once or twice.

Serve with rice or side dish of your choice

Per Serving (per kebab): 176 Calories; 7g Fat (36.4% calories from fat); 2g Saturated Fat; 12g Protein; 17g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 832mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fat; 1/2 Other Carbohydrates.

 

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