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
Servings: 4 Prep Time: 10 Minutes + Marinating Cook Time: 10 Minutes Marinating the turkey overnight really gives the flavor a chance to soak in. This makes a tangy light meal.
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.
Coat grill rack with 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.
