| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry, Low-cal |
4 |
Servings |
INGREDIENTS
| 1 1/4 |
lb |
Turkey Breast Tenderloins |
| 1/3 |
c |
Chili Sauce |
| 2 |
tb |
Lemon Juice |
| 1 |
tb |
Sugar |
| 2 |
|
Bay Leaves |
| 8 |
|
Mushrooms |
| 8 |
|
Cherry Tomatoes |
|
|
Zucchini medium (1/2" slices |
| 1/2 |
x |
Green Pepper (2" squares) |
| 2 |
|
Onions (cut into 1/4's) |
| 2 |
tb |
Cooking Oil |
INSTRUCTIONS
Cut turkey tenderlions into 1 1/2-inch cubes. Mix next 4 ingredients; pour
over turkey cubes. Toss to coat; refrigerate at least 4 hours or
overnight, stirring occasionally. Thread turkey and vegetables alternately
on skewers. Brush lightly with oil. Broil or grill 6" from heat or coals
for 10 minutes. Turn and brush occasionally with marinade.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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