Ingredients Jump to Instructions ↓

  1. 1/3 cup chili sauce

  2. 2 tablespoons lemon juice

  3. 1 tablespoon sugar

  4. 2 bay leaves

  5. 1 pound turkey breast tenderloins, cut into 1/2-inch cubes

  6. 2 medium zucchini, cut into 1/2 inch slices 2 small green peppers, cut into 1 1/2 inch squares 2 small onions, quartered

  7. 8 medium fresh mushrooms

  8. 8 cherry tomatoes

  9. 1 tablespoon canola oil

Instructions Jump to Ingredients ↑

  1. In a bowl, combine the chili sauce, lemon juice, sugar and bay leaves; mix well. 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. Coat grill rack with nonstick cooking spray before starting the grill. 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. Grill, uncovered, over medium-hot heat for 3-4 minutes on each side or until juices run clear, basting frequently with reserved marinade and turning three times.


Send feedback