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Grilled Turkey Kabobs

I tried these kabobs at a friend's barbecue and asked for the recipe. Marinating them overnight really gives the flavor a chance to soak in. They make a tangy light meal served with fruited rice pilaf. -Marilyn Rodriguez of Fairbanks, Alaska

4 ServingsPrep: 10 min. + marinating Grill: 10 min.

Ingredients

1/3 cup chili sauce
2 tablespoons lemon juice
1 tablespoon sugar
2 bay leaves
1 pound turkey breast tenderloins, cut into 1-1/2 cubes
2 medium zucchini, cut into 1/2-inch slices
2 small green peppers, cut into 1-1/2 squares
2 small onions, quartered
8 medium fresh mushrooms
8 cherry tomatoes
1 tablespoon canola oil

Directions

In a large bowl, combine the chili sauce, lemon juice, sugar and bay
leaves. Pour 1/4 cup marinade into a large resealable plastic bag;
add the turkey. Seal bag and turn to coat; refrigerate for at least
2 hours or overnight. Cover and refrigerate remaining marinade.
Drain and discard marinade. Discard bay leaves from reserved
marinade. On eight metal or soaked wooden skewers, alternately
thread turkey and vegetables. Brush lightly with oil.
Using long-handled tongs, moisten a paper towel with cooking oil and
lightly coat the grill rack. Grill, uncovered, over medium-hot heat
or broil 4 in. from the heat for 9-12 minutes or until meat is no
longer pink, turning and basting frequently with reserved marinade.

2 of 2

Grilled Turkey Kabobs (continued)

Directions (continued)

Yield: 4 servings, 2 kabobs each.

Nutrition Facts: One serving (2 kabobs) equals 254 calories, 5 g fat (1 g saturated fat), 82 mg cholesterol, 695 mg sodium, 21 g carbohydrate, 3 g fiber, 33 g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.