Grilled Turkey Brochettes



3/4 c Dijon mustard

1 c olive oil

3/4 c freshly squeezed lemon juice

1 tbsp grated lemon peel

1/3 c capers

1/3 c chopped fresh basil

3 lbs TURKEY TENDERLOINS, cut into 1-inch cubes

3 Medium red onions, cut into 1-inch cubes

3 Dozen medium button mushrooms, cleaned and stems removed

3 Large yellow bell peppers, cut into 1-inch cubes



Mix mustard, oil, lemon juice and peel, capers and basil together. Divide marinade in half.

In non-reactive dish, combine turkey cubes and half the marinade. In another non-reactive dish, combine vegetables and remaining marinade. Cover both dishes; chill 1 hour, stirring occasionally.

Thread turkey and vegetables on skewers. Grill, over medium heat, for 8 to 10 minutes or until turkey is cooked through.