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!
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Ingredients:
- 10 oz. turkey tenderloin, cut into cubes
- 1 sweet onion
- 1 small zucchini
- 1 red bell pepper
- 6 shitake mushrooms
- olive oil
- salt, to taste
- 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
- fresh chives for garnish
Preparation:
Combine the rice, water, broth and salt to taste. Cook according to package directions.
Cut the turkey into 1.5″ cubes, brush with Italian dressing and cook in a grill pan with a thin coating of olive oil, 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 garlic seasoning, 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. Drizzle with olive oil and 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!
