Soy, honey and curry flavor the dipping sauce fore these turkey tenderloins and sweet pepper skewers.

Source: Better Homes and Gardens
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Ingredients

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Directions

For marinade:
  • In a small bowl, combine oil, soy sauce, vinegar, honey, curry powder, ginger, and cumin. Remove and reserve half of the marinade. Place turkey in a resealable plastic bag set in a shallow dish. Pour half of the marinade over turkey. Seal bag; turn to coat turkey. Marinate in the refrigerator for 1 to 4 hours, turning bag occasionally. Drain turkey, discarding marinade.

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  • On nine 10- to 12-inch skewers*, alternately thread turkey, sweet peppers, and corn, leaving 1/4 inch between pieces. On three additional skewers, thread tomatoes, leaving 1/4 inch between pieces.

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  • For a charcoal grill, place turkey skewers on the rack of an uncovered grill directly over medium coals. Grill for 12 to 15 minutes or until turkey is no longer pink, turning and brushing once with reserved marinade halfway through grilling. Add tomato skewers to the grill during the last 4 minutes of grilling or until heated through. (For a gas grill, preheat grill. Reduce heat to medium. Place turkey skewers, then tomato skewers on grill rack over heat. Cover and grill as above.)

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  • Serve turkey and vegetables with peanut sauce. Makes 6 Servings.

Tips

If using wooden skewers, soak them in water for at least 30 minutes before grilling. To skewer the corn safely, place the chunks of corn, cut sides down, on a cutting board and press the skewers through the centers of the corn.

Nutrition Facts

316 calories; 9 g total fat; 2 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 70 mg cholesterol; 722 mg sodium. 26 g carbohydrates; 5 g fiber; 12 g sugar; 34 g protein;

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