Recipe

Elaines Skewered Turkey Thighs With Mushrooms And Asparagus Recipe


Elaines Skewered Turkey Thighs With Mushrooms And Asparagus Recipe
Add Step-by-Step Photos 		Chefelaine / All my dishes
10 months ago
Done indoors in the oven, or on the grill, these kebabs taste great!
Prep:20m Cook:45m Servings:4

Chefelaine


ready to roast


finished roasting

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Ingredients
  • 2 medium-sized turkey thighs, skinned (reserve the skin)
  • 12-15 mini Idaho Red potatoes, whole
  • 1 large carrot
  • 8 – 10 spears asparagus
  • 1 each green, yellow and red sweet bell pepper
  • 12 –14 whole button mushrooms
  • 1 red onion
  • salt & citrus pepper to taste

Directions
  1. Chunk the carrot into skewering-sized pieces
  2. Parboil carrot with the mini-potatoes
  3. *****Reserve the water from the parboiling, as it will be used in another recipe
  4. Cut the peppers into skewer-sized chunks
  5. Chunk the red onion likewise
  6. Using the reserved turkey skin, place a piece of it around each piece of meat before skewering.
  7. This technique adds flavor, and helps prevent the turkey pieces from burning or drying out.
  8. Skewer the pieces of turkey, mushrooms and veggies in random fashion.
  9. Place each completed skewer onto baking sheet
  10. Randomly place any leftover chunks of veg on the sheet, intermingled with the skewers
  11. Lay asparagus spears randomly on the sheet.
  12. Drizzle the sheet with olive oil
  13. Season as desired with salt & citrus pepper
  14. (I used McCormack’s No-Salt-Added Citrus pepper)
  15. Roast in oven at 350*F for 45 minutes or until done.

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Comments

sparow64 10 months ago said:
Fsbulous!! We grill year round...will be making this one soon!

jennywren 10 months ago said:
Chefelaine these sound delicious.Thanks for sharing.


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