Calorie Facts about Poultry
Cooking, Safety and Nutrition are key to enjoying poultry.
USDA Guidance on Cooking Poultry
USDA Meat & Poultry Hotline answers questions about safe storage, handling & preparation of meat, poultry & eggs. Call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) Or send Email to:
Safety is important when handling poultry and meats. The USDA requires that safe handling instructions be posted on all packages of raw and not fully cooked meat and poultry.
For additional information on Poultry visit the USDA
Makes 6 main course serving
1/4 cup plain Greek-style whole-milk yogurt
1/4 cup fresh lemon juice
6 garlic cloves, minced
1 teaspoon turmeric
2 pounds skinless boneless chicken thighs, cut into 1-inch pieces
1/2 Orange sections
1/2 Green Peppers, sliced
1. Whisk together yogurt, lemon juice, garlic, and turmeric in a large bowl.
2. Add chicken, orange sections and pepper slices - stirring to coat.
3. Marinate, covered and chilled, at least 8 hours.
4. If using a charcoal grill, open vents on bottom of grill, then light charcoal. When charcoal turns grayish white and you can hold your hand 5 inches above grill rack for 3 to 4 seconds, grill is ready (medium-hot). If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to medium-high.
5. While grill heats, drain chicken, orange sections and pepper slices and discard the marinade.
6. Thread chicken pieces, orange sections and pepper slices onto skewers.
7. Lightly oil hot grill rack, then grill kebabs, covered only if using a gas grill, turning occasionally, until chicken is just cooked through, 4 to 6 minutes.
Note. If you aren't able to grill outdoors, kebabs can be cooked in batches in a lightly oiled large (2-burner) ridged grill pan over medium-high heat, turning occasionally, 5 to 7 minutes.
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Sandra Frank, Ed.D, RDN, LN