main meals

Ingredients

	1/2 pound(s) sweet potato(es), dark orange, peeled, cut into 3/4- to 1-inch pieces
	8 medium mushroom(s)
	1 cup(s) red onion(s), cut into wedges, slices separated
	1 medium green pepper(s), cut into 1-inch pieces
	2 tsp olive oil
	1/2 tsp table salt
	10 oz Jennie-O Turkey Store Turkey Breast Tenderloins, cut into 1-inch pieces
	1/3 cup(s) orange marmalade
	1 Tbsp Dijon mustard
	1 tsp dried rosemary, crushed slightly

Instructions

• Heat grill to medium heat. In a medium microwave-safe bowl, combine sweet potato pieces and enough water to cover potatoes. Cover with plastic wrap. Cook in microwave on HIGH heat for 2 to 2 1/2 minutes or until potatoes are slightly tender. Drain water. In a medium bowl, combine potatoes, mushrooms, red onion and green pepper. Drizzle with olive oil and salt; toss to coat.
  
  
• On eight 8-inch metal kabob skewers, thread turkey tenderloin pieces and vegetables alternatively.
  
  
• In a small bowl, combine marmalade, Dijon and rosemary; mix well. Set aside.
  
  
• Grill kabobs 6 to 8 minutes, turning occasionally, until meat is desired doneness and vegetables are tender. Brush kabobs with marmalade glaze. Grill 1 to 2 minutes more; turning once (making sure that turkey is cooked all the way through). Yields 2 kabobs per serving.

Notes

• Serve with white or brown rice.