Lunch: Chipotle Turkey Kebabs with Shiitake Mushrooms and Peppers

Recipe by Marcia Kiesel Try a fresh-take on a classic summertime kebab.

Ingredients

2 large chipotle chiles in adobo
1 tbsp. adobo sauce
2 tsp. Dijon mustard
1 tbsp. vegetable oil
1 tsp. vegetable oil
1 1/4 lb. boneless turkey breast
2 orange bell peppers
20 shiitake mushrooms
16 fresh bay leaves (optional)
1 tsp. kosher salt
1/2 tsp. ground black pepper

Instructions

Soak 8 (8-inch) wooden skewers in water 15 to 30 minutes. (You can also use metal skewers.) In a large bowl, combine chipotles and adobo sauce, shallots, mustard, and 1 teaspoon oil. Add turkey pieces and coat well. Cover and refrigerate 3 hours.
Preheat grill to medium-high heat. Thread turkey pieces, bell peppers, mushrooms, and bay leaves (if using) onto skewers, alternating among them. Drizzle kebabs with remaining 1 tablespoon oil and season with salt and pepper. Grill kebabs until marks appear, about 8 minutes. Continue grilling, turning, until turkey is cooked and vegetables are just tender, about 8 minutes more. Transfer to plates and serve. Looking for more dinner options? Check out our pork chop recipes, chicken recipes, and potato recipes.

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