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Grilled Turkey Kabobs

By: Marilyn Rodriguez

"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"

Rate/Review | Read Reviews (2)

Prep Time:
10 Min

Cook Time:
10 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

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

Directions

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.

Footnotes

Nutritional Analysis: 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.