Teriyaki Turkey Kebabs

Total time: 45 minutes
    Do the longer-cooking vegetables on separate skewers so everything is done at the same time.  These kebabs have an oriental flavor and are served with Warm Peanut Sauce rather than Yogurt Sauce.

 Ingredients:

• 10oz (300gr) turkey tenderloin
• 8 large cherry tomatoes
• 8 large button or cremini mushrooms
• 1 medium zucchini (courgette), about 8" (20cm)
• 1 large red onion
• 1 orange or red bell pepper
• 3 - 4 tbs Teriyaki sauce/marinade
• 8 skewers, if wooden soak in water
• Warm Peanut Sauce:
• 1/3 cup peanut butter
• 2 tbs snipped fresh chives
• 1 tbs snipped fresh parsley
• 1 tsp chili powder
• 1 tsp sesame oil
• 1 tbs olive oil
• 2 tsp soy sauce
• 2 tsp lemon juice
• 1 tsp brown sugar 
• 1/3 cup chicken stock

 Instructions:

• Cut turkey into chunks, put into a bowl with the Teriyaki sauce. Stir to coat. 
• Cut pepper in half, then each half into 4 squares.
• Cut onion into 6 or 8 wedges.
• Clean mushrooms.
• Slice zucchini into 1/2" (1.25cm) slices.
• Add pepper, mushrooms, onions and zucchini to bowl with turkey and stir gently. 
• Let marinate 15 - 60 minutes.
• When ready to cook:
• Put turkey, mushrooms and tomatoes onto 4 skewers, alternating.
• Put peppers, onions and zucchini on the other 4 skewers, alternating.
• Start to cook the vegetable-only skewers first, over indirect heat with the cover closed. 
• After about 7 minutes, lift cover and turn vegetables, moving over direct heat.
•  Add turkey skewers over direct heat.
•  Cook for 6 - 10 minutes, or until turkey is done. 
• Warm Peanut Sauce:
• Heat oils in small saucepan.
• Add chives and chili powder and sauté briefly.
• Add remaining ingredients and bring to a boil, stirring well to combine.
• Remove from heat and cover to keep warm.