2 (3/4-lb.) turkey tenderloins, cut into 1 1/2-inch pieces
4 large plums, quartered
2 medium-size green tomatoes, cut into eighths
2 medium-size red onions, cut into eighths
2 teaspoons seasoned salt
2 teaspoons pepper
1/2 cup molasses
1/4 cup balsamic vinegar
How to Make It
Soak wooden skewers in water 30 minutes.
Preheat grill to 350° to 400° (medium-high). Thread turkey and next 3 ingredients alternately onto skewers, leaving 1/4 inch between pieces. Sprinkle kabobs with seasoned salt and pepper. Stir together molasses and vinegar.
Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat 12 minutes, turning after 6 minutes. Baste kabobs with half of molasses mixture, and grill 3 minutes. Turn kabobs, baste with remaining half of molasses mixture, and grill 3 more minutes or until done.
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