Turkey Kabobs With Greek Salad Food

GRILLED TURKEY KABOBS

Steps:

• Place the marinade ingredients in a bowl that is large enough to hold all the meat. Give it a stir and add in the turkey chunks. Use your hands or a spoon to coat the meat with marinade. Cover with plastic wrap and refrigerate for 2-3 hours (or overnight).
• Cut the peppers and onion into chunks (similar size to the meat, if possible) and thread them as well as the turkey chunks onto the skewers (meat + pepper + onion + meat, etc).
• Grill on medium to high heat for 10-15 minutes or until the meat is cooked through.

GREEK SALAD KABOBS

Steps:

• In small bowl, mix dip ingredients; set aside.
• On each cocktail pick, thread 1 olive, 1 tomato and 1 half-slice cucumber. Serve kabobs with dip.

TURKEY KABOBS WITH GREEK SALAD

Steps:

• TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients. Rinse the turkey breast under cold water and pat dry with paper towels. Cut into 1 1/2-inch chunks. Place in a large, resealable plastic bag and add the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 4 to 6 hours, turning occasionally. TO MAKE THE SALAD: In a serving bowl toss the warm orzo with the olive oil and lemon juice. Add the remaining salad ingredients and mix well. Set aside at room temperature. Cut the onions and bell peppers into 1 1/2-inch chunks. Remove the meat from the bag and discard the marinade. Thread the turkey and vegetables onto skewers. Lightly brush or spray with extra-virgin olive oil. Season with salt. Grill over Direct High heat until the meat is firm and the vegetables are tender, 6 to 8 minutes, turning once halfway through grilling time. Remove from the skewers and serve with the salad.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

LAMB KEBABS & GREEK SALAD

Steps:

• Mix the lemon juice, olive oil and garlic in a mixing bowl. Pour half into a jug and set aside for later. Add the lamb to the bowl, stir to coat, then thread onto 8 small skewers If using wooden skewers, soak in water for at least 30 mins before use. Pour over any excess marinade and let stand for 10 mins.
• Meanwhile, mix all salad ingredients together, except the mint, and pour over the reserved lemon juice and oil mix.
• Heat a griddle pan. Cook the lamb for 8 mins, turning every couple of mins, until cooked through and slightly charred. Mix the mint through the salad and serve immediately with the kebabs.

GRILLED TURKEY KABOBS

Steps:

• In a large bowl, combine the chili sauce, lemon juice, sugar and bay leaves. Pour 1/4 cup marinade into a large resealable plastic bag; add the turkey. Seal bag and turn to coat; refrigerate for at least 2 hours or overnight. Cover and refrigerate remaining marinade., Drain and discard marinade. Discard bay leaves from reserved marinade. On eight metal or soaked wooden skewers, alternately thread turkey and vegetables. Brush lightly with oil. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill, uncovered, over medium-hot heat or broil 4 in. from the heat for 9-12 minutes or until meat is no longer pink, turning and basting frequently with reserved marinade.