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Grilled Turkey Kabobs

TOTAL TIME: Prep: 10 min. + marinating Grill: 10 min. YIELD: 4 servings, 2 kabobs each.
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

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

  • 1. 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.
  • 2. 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.
  • 3. 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.

Nutrition Facts

2 each: 254 calories, 5g fat (1g saturated fat), 82mg cholesterol, 695mg sodium, 21g carbohydrate (0 sugars, 3g fiber), 33g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1/2 starch.

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