Turkey And Vegetable Kebabs

Boneless chicken breast or pork tenderloin can replace the turkey here.

Prep: 25 minutes

Marinate: 1 hour or overnight

Cook: 13 to 15 minutes

Makes 4 to 6 servings

2 pounds boneless, skinless turkey breast or turkey

tenderloins, cut into 1 1⁄2-inch pieces

4 green onions, white portion only, cut crosswise in

half

2 small zucchini, 5 ounces each, trimmed, each cut

crosswise into 8 rounds

1 red bell pepper, cored, cut into 1 ⁄ -inch pieces

1

2

Herby marinade, see recipe

Chopped fresh chives, optional

Put the turkey pieces, onions, zucchini and bell pepper pieces on a large cutting board. Set aside of the marinade to use as a grill basting sauce.

Slide a piece of zucchini on a skewer. Add a piece of turkey, then bell pepper and another turkey piece and then onion. Repeat the pattern to fill up 4 to 6 skewers.

Place the skewers in a shallow dish or on a rimmed baking sheet. Brush with the marinade. Turn to coat all sides with marinade. Refrigerate covered, periodically spooning or brushing the marinade over the skewers for at least 1 hour or up to overnight.

Heat a gas grill to medium-high or prepare a charcoal grill and let coals burn until they are covered with ash and glowing red.

Remove skewers from baking dish (discard the remaining marinade). Place skewers directly over heat source on the heated grill. Cover the grill and cook 5 minutes.

Brush with the reserved marinade. Cover the grill and cook 5 minutes. Brush again and grill until meat feels nearly firm when pressed, 3 to 5 minutes more.

Remove skewers from grill to a serving platter. Drizzle with any of the remaining reserved marinade. Sprinkle with chives if desired.