Grilled Turkey Kebobs

By moddie2bert

Ingredients

• 1 1/2 to 2 pounds turkey thighs, skinned, boned and cut into 1-inch cubes
• 2 whole portabella mushrooms, stemmed and quartered
• 1/2 cup green onions, chopped
• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons garlic, minced
• 1 teaspoon dried rosemary
• 1 teaspoon dried tarragon
• 1/2 medium red bell pepper, seeded and cut into 1-inch cubes
• 1 small yellow squash, cut into 1/2-inch rounds
• 1 small zucchini, cut into 1/2-inch rounds

Preparation

Step 1

Place turkey cubes and mushroom quarters in a large, self-closing, food-safe plastic bag. In small bowl, combine green onions, oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon. Pour over turkey and mushrooms. Seal bag and refrigerate 2 hours or overnight. When ready to cook, spray grill rack with nonstick vegetable oil spray and prepare grill for direct heat cooking. Drain turkey and mushrooms from marinade and discard marinade. On 10 or 12-inch skewers, alternating ingredients, arrange drained turkey cubes, mushrooms, bell pepper, yellow squash and zucchini. Grill over medium flame or coals 10 to 12 minutes or until turkey is no longer pink in center, and reaches an internal temperature of 170°F; turning once.