Ingredients
1/3 cup chili sauce2 tablespoons lemon juice1 tablespoon sugar2 bay leaves1 pound turkey breast tenderloins, cut into 1-1/2 cubes2 medium zucchini, cut into 1/2-inch slices2 small green peppers, cut into 1-1/2 squares2 small onions, quartered8 medium fresh mushrooms8 cherry tomatoes1 tablespoon canola oil
Preparation
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.
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.
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.
