"Summer isn't the only time to use the grill. As long as the snow doesn't cover the grill, you're in business! This recipe can be used with chicken breast or thigh or even boneless pork. NOTE: 1 hour - overnight marinating time not included in prep time. Original from Chicago Tribune."

Original recipe yields 4-6 servings

Metric US

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Ingredients

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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 zucchini (two small, 5 ounces each, trimmed, each cut crosswise into 8 rounds)

1 red bell pepper (cored, cut into 1 1/2-inch pieces)
Herby marinade or Italian Dressing
Chopped fresh chives, optional

Nutritional

Serving Size: 1 (333.3 g)
Calories 249.4
Total Fat - 2.3 g
Saturated Fat - 0.8 g
Cholesterol - 100.3 mg
Sodium - 1767.5 mg
Total Carbohydrate - 4.5 g
Dietary Fiber - 2.7 g
Sugars - 11.4 g
Protein - 53.2 g
Calcium - 33.9 mg
Iron - 1.9 mg
Vitamin C - 72.5 mg
Thiamin - 0.3 mg

Step 1

Put the turkey pieces, onions, zucchini and bell pepper pieces on a large cutting board.

Step 2

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.

Step 3

Place the skewers in a shallow dish or on a rimmed baking sheet. Brush with the marinade or dressing. 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.

Step 4

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

Step 5

Remove skewers from baking dish. Place skewers directly over heat source on the preheated grill. Cover the grill and cook 5 minutes.

Step 6

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