Turkey With Italian Spice Marinade
|Extra virgin olive oil||1 Cup (16 tbs)|
|Balsamic vinegar||1⁄2 Cup (8 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Dried oregano||2 Tablespoon|
|Dried basil||1 Teaspoon|
|Dried rosemary||1⁄2 Teaspoon|
|Turkey breast||3 Cup (48 tbs), cut into 1 to 1 1/2 inch chunks|
|Zucchini||4 Small, cut into 1-inch pieces|
|Pitted green olives||1⁄2 Cup (8 tbs)|
Combine the marinade ingredients in a bowl and mix Divide turkey between 2 large self-sealing plastic storage bags.
Add the marinade.
Seal bags securely.
Turn bags once or twice so that all areas of the turkey are touched by the marinade.
Set the bags in a flat bowl and refrigerate for 4 to 6 hours.
Thread skewers with turkey pieces, tomatoes, zucchini, and olives.
Add a bay leaf at the end of each skewer.
Preheat the grill.
Set skewers on the grid over ashen coals.
Grill kabobs for about 6 to 9 minutes, turning every 3 minutes, or until the turkey is cooked through.
Do not overcook.