1 1/4 lbs. turkey breast tenderloins
2 tbsp. lemon juice
2 bay leaves
8 cherry tomatoes
1/2 of a green pepper (2 inch square)
2 tbsp. cooking oil
1/3 c. chili sauce
1 tbsp. sugar
8 mushrooms
1 med. zucchini (1/2 inch slices)
2 onions (cut into 1/4)

Cut turkey tenderloins into 1 1/2 inch cubes. Mix next 4 ingredients; pour over turkey cubes. Toss to coat; refrigerate at least 4 hours or overnight, stirring occasionally.

Thread turkey and vegetables alternately on skewers. Brush lightly with oil. Broil or grill 6 inches from heat or coals for 10 minutes. Turn and brush occasionally with materials.