Turkey and Shrimp Kabobs with Poblano Chile Sauce

Budget Menu & Dirt Cheap Recipes Camping & Outdoor Recipes Turkey and Shrimp Kabobs with Poblano Chile Sauce

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      Turkey and Shrimp Kabobs with Poblano Chile Sauce:alien:
      1 boneless, skinless turkey breast, cut into 12 strips
      12 shelled ucooked jumbo shrimp
      2 small zucchini
      12 wooden skewers
      2 tbs butter, melted
      1 tbs honey
      1 tbs lemon juice
      2 tsp chili powder
      1/4 tsp cayenne
      Thread 12 skewers with a piece of turkey, a shrimp, and zucchini on each end. Place skewers in 3-quart casserole. In small bowl, combine butter, honey, lemon juice, chili powder and cayenne pepper.

      Mix until well blended. Pour mixture over skewers. Cover and refrigerate 1 hour, turning skewers occasionally.

      Meanwhiule, prepare Poblano Chili Sauce (see below). Heat grill. Remove skewers from marinade.

      Discard marinade. Lightly oil grill rack. Place skewers on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals.

      Grill 10 minutes, turning occasionally, or until no longer pink i center. Serve with Poblano Chile Sauce.
      Poblano Chile Sauce
      1/2 lb poblano chiles
      2 red bell peppers
      3 tsp vegetable oil
      2 garlic cloves, chopped
      1 large onion, chopped
      1 cup chicken broth
      1/2 tsp salt
      Heat oven to 400 degrees. Line baking sheet with foil.

      Rub chiles and bell peppers with 1 tsp of the oil. Place on baking sheet. Bake 6 to 10 minutes, turning 2 to 3 times, until skins are blistered and have brown patches.

      Transfer chiles to small bowl. Cover and let stand until cool enough to handle. Peel chiles and bell peppers, cut off tops and discard seeds and ribs.

      Place garlic in 1-cup measuring cup. Add onion to fill measuring cup. In large skillet, heat remaining 2 tsp oil over medium heat.

      Add garlic and onion. Cook about 3 minutes, stirring frequently until softened. Stir in broth and chiles.

      Simmer 1 minute. Trnasfer broth mixture to food processor. Combine until completely smooth.

      Cut bell peppers into 1/2-inch pieces. Add to sauce. Season with salt.

      8-12 servings depending on sides = about 310 calories
      Note: skewer the shrimp in the middle of the of the turkey strip.
      this makes a tasty, elegant feast when entertaining. or you can prepare half of the meat and freeze for future use and cook as above and have two meals for four! served with roasted potatoes and roasted corn…oh, yum!

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Budget Menu & Dirt Cheap Recipes Camping & Outdoor Recipes Turkey and Shrimp Kabobs with Poblano Chile Sauce