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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
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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. Yield: 4 servings, 2 kabobs each.
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