This dish came about on one of those lazy days. I was going to make kabobs. Now normally I am all about presentation, but on this particular day I just ran out of energy. It does take time to thread the meat and veggies onto skewers! So with all the same ingredients in mind I made turkey tips. Italian dressing was the marinade that tied all the flavors together and it was delicious! Just be sure that your dressing and seasonings are gluten free!
- 10 oz. turkey tenderloin, cut into cubes
- 1 sweet onion
- 1 small zucchini
- 1 red bell pepper
- 6 shitake mushrooms
- olive oil
- salt and pepper
- gluten free Italian dressing
- 3/4 cup long grain brown rice
- 1 cup water
- 1 cup gluten free chicken broth
- 1/2 tsp. pepper garlic seasoning (I used McCormick’s Perfect Pinch)
- fresh chives for garnish
Combine the rice, water, broth and seasoning. Cook according to package directions.
Cut the turkey into 1.5″ cubes, brush with Italian dressing and cook in a grill pan, or outside on the grill weather permitting.
Try to cut the veggies all the same size, so that they will finish cooking at the same time. Toss them with 1 tbsp. Italian dressing, season with salt and pepper and cook them in a large skillet 10-15 minutes over medium heat (or add to the grill on a sheet of foil). Add the turkey to the veggies and toss to combine. Cook for another 5 minutes.
To serve, spread the rice on a platter and top with the turkey and veggies. Garnish with chives.
Notes ♪♫ For a flavorful shortcut, I used Newman’s Own Italian Dressing for the marinade. Not all dressings are gluten free so be sure to check labels!
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Here is an easy weeknight favorite to cook on the grill or stovetop, tender marinated beef tips skewered with veggies. With a delicious marinade that you will want to make over and over again. Serve with rice or a gluten free pasta salad for the perfect summer meal.
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- 1/2 cup gluten free steak marinade
- 1/2 lb. sirloin tips, cut into cubes
- 1 small red onion, cut into chunks and separated
- 8 baby bella mushrooms, cut in half
- 1/2 red bell pepper, cut into squares
- 1 small zucchini, cut into 3/4″ rounds
Combine the marinade ingredients in a nonreactive bowl and whisk together. Reserve about 1 tbsp. for finishing.
Cube the steak tips and toss with the marinade. Cover and let it sit at room temperature while you prepare the veggies.
Try to chop the vegetables to about the same size so that they cook evenly. I did enough for 4 skewers.
The mushrooms and zucchini can be sliced thicker, so they don’t overcook on the grill. I did the onions and peppers in single layers.
Thread the meat and veggies onto skewers and brush with any marinade remaining in the bowl. If using wooden skewers, you should soak them in water for about an hour before using. Now onto the grill!
Mist the grates with cooking spray or rub with oil before adding the kabobs. Spread them out with plenty of space in between for even cooking. Carefully brush on the reserved 1 tbsp. marinade, watch for flareups. Turn the heat down to medium low and grill for 8 minutes total, turning every 2 minutes. If cooking stovetop it will take about 15 minutes.
Perfect! Nice grill marks but still juicy and flavorful. And no gluten! I hope you will give the marinade a try, it’s so easy and delicious.
Notes ♪♫ No grill? No problem! When a grill isn’t available you can cook kabobs on the stovetop. Use a griddle, grill pan or flat skillet. Just watch those wooden skewers, soak them in water for an hour prior to cooking so the ends don’t catch fire!
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