Turkey Kebabs with Orange-Mustard Glaze

Serves 6

2/3 cup orange juice

3 Tbsp. Dijon mustard
½ tsp. dried thyme
12 shallots
1 ½ lb. turkey breast tenderloin, cut into 1-inch cubes
2 medium yellow summer squash, cut crosswise into 1-inch slices
18 cherry tomatoes
¼ tsp. salt
¼ tsp. ground black pepper
¼ cup snipped fresh Italian (flat leaf) parsley

In a small bowl, stir together juice, mustard, and thyme. Peel and trim shallots, leaving stem ends intact. Cut shallots lengthwise in half; quarter any long shallots. In a large resealable bag, combine shallots, turkey, squash, and tomatoes. Pour marinade over turkey and vegetables; seal bag and turn to coat. Place bag in a large shallow dish. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally.

Preheat grill. Drain turkey mixture, reserving marinade. Alternately thread turkey, shallots, and squash pieces on 18 skewers, leaving ¼-inch space between each piece and leaving 2 inches at the pointed end of each skewer. Sprinkle kebabs with salt and pepper. Set tomatoes aside. Grill kebabs on medium heat for 5 minutes, turning once. Brush with reserved marinade. Discard any remaining marinade. Grill for 7 to 11 minutes longer until turkey is no longer pink and vegetables are crisp-tender, turning once and adding a tomatoes to the end of each skewer for the last 2 minutes of grilling. Transfer kebabs to a serving platter; sprinkle with parsley.

Per serving (3 kebabs):192 calories, 1g fat, 30g protein, 13g carbohydrate, 2g fiber, 343mg sodium