Mix it, zip it and shake it all around. A simple skewer recipe to gear up that grill for the great outdoors!

Ingredients

• 1/2 tsp. low-sodium chicken bouillon
• 2 tbsp. EACH boiling water, reduced-sodium soy sauce and dry sherry
• 1 tsp. ground ginger
• 1 clove garlic, minced
• 2 lbs. turkey breast cutlets, cut into 1-inch wide strips

• 8 metal skewers (9 inches long)
• 1/2 lb. fresh whole mushrooms
• 1/2 large red bell pepper, cut into 1-inch cubes
• 1/2 large green bell pepper, cut into 1-inch cubes

Instructions

1. In small bowl dissolve bouillon in boiling water. In large, self-closing plastic bag combine bouillon mixture, soy sauce, sherry, ginger, garlic and turkey. Close bag and shake mixture to coat. Refrigerate 4 hours or overnight. Drain marinade and discard.* On skewers weave turkey strips around mushrooms and red and green pepper cubes. Preheat charcoal grill for direct-heat cooking. Grill turkey 4 to 5 minutes until no longer pink. *If desired, prepare another recipe of marinade by combining first six ingredients to use for brushing on grilled skewers or as dipping sauce. DO NOT use any of the original marinade as a dipping sauce when serving.

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Find more about:

• 4th of July |
• BBQ |
• Camping Food |
• Chicken Broth |
• Entrees |
• Green Bell Pepper |
• Grilling |
• Mushrooms |
• Outdoors & Camping |
• Red Bell Pepper |
• Summer |
• Turkey

Related Categories:

• Patriotic Picnics |
• Summer Dinners |
• Grilling Ideas |
• Camping Food