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Turkey Kebabs


      1 pound turkey tenderloins, cut in 1-inch cubes
      1/3 cup low calorie Italian salad dressing
      3 whole corn on the cob, cut in 1-inch pieces
      2 zucchini, cut in 3/4-inch pieces
      2 red bell peppers, cut in 1-inch cubes
      8 metal skewers
      salad dressing, small amount for brushing


    Combine turkey and dressing in plastic bag. Close tightly and refrigerate 1 to 2 hours  or overnight. Preheat grill for direct-heat grilling. In medium-size saucepan, over high  heat, parboil corn about 5 to 8 minutes. Remove corn from water and plunge into cold  water. Drain marinade from turkey and discard. Alternately thread turkey cubes and  vegetables on skewers, leaving 1/2 inch space between turkey and vegetables. Grill kebabs  18 to 20 minutes, brushing with additional dressing. Turn skewers after 10 minutes.

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