The Gopher State is the number one producer of turkey in the country, raising approximately 44 to 46 million birds annually, according to the Minnesota Turkey Growers Association. Turkey
has more protein than chicken or beef and is lower in calories and fat, making it a good, heart healthy choice.
Even if summer is slowly slipping away, we couldn’t resist this tasty kebab recipe. We can grill outside until it snows, right?
If you are Twin Cities bound, be sure to check out the Minneapolis Sculpture Garden, part of the Walker Arts Center. Forty works are highlighted, including the iconic Spoonbridge and Cherry.
Ingredients • 10 ounces orange marmalade Instructions When ready to grill, thread meat on skewers, along with orange slices, if using. Grill the kebabs, turning occasionally, until meat is no longer pink, about 10-12 minutes.
Turkey, Orange and Rosemary Kebabs
• 2 tablespoons Dijon mustard
• 3 tablespoons soy sauce
• 3-4 sprigs fresh rosemary
• 3-4 cloves garlic, crushed
• 1/4 cup olive oil
• 2 teaspoons orange zest
• 2 pounds boneless turkey breast, cut into 1-inch pieces (can use chicken)
• Orange slices, cut thinly (optional)
Place marmalade in a small sauce pan and heat until melted. Combine marmalade and next six ingredients (mustard through orange zest) in shallow dish or ziptop bag. Mix well. Liberally salt and pepper the turkey, then add to marinade, tossing until well coated. Allow to marinate for at least 2 hours, longer if you can.