Creole Turkey-and-Sausage Kabobs

Ingredients

  • 2 (3/4-lb.) turkey tenderloins, cut into 1 1/2-inch chunks
  • ¾ pound smoked sausage, cut into 1-inch slices
  • ½ (16-oz.) package frozen whole okra, thawed
  • 8 (12-inch) wooden or metal skewers
  • 1 large red bell pepper, cut in 1-inch pieces
  • 1 ½ teaspoons Creole seasoning
  • 1 large red bell pepper, cut in 1-inch pieces
  • + 5 more ingredients
    • 2 (3/4-lb.) turkey tenderloins, cut into 1 1/2-inch chunks
    • ¾ pound smoked sausage, cut into 1-inch slices
    • ½ (16-oz.) package frozen whole okra, thawed
    • 8 (12-inch) wooden or metal skewers
    • 1 ½ teaspoons Creole seasoning

1. Soak wooden skewers in water 30 minutes. 2. Preheat grill to 350° to 400° (medium-high). Thread turkey, smoked sausage, okra, and bell pepper alternately onto skewers, leaving 1/4 inch between pieces; sprinkle with Creole seasoning. 3. Grill kabobs, covered with grill lid, over 350° to 400° (m...

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