Asian-style turkey kebabs

2 bone-in turkey breast halves (2 pounds each) 1/2 cup sesame oil 1/2 cup soy sauce Juice of 1 lime 1/4 cup ketchup 1/4 cup hoisin sauce 2 tablespoons honey 2 large cloves garlic, finely chopped 1 piece (2 inches) fresh ginger, grated 1/2 teaspoon salt 1/2 teaspoon black pepper 2 yellow or orange bell peppers, cored and cut into 1-inch pieces 1 pint cherry tomatoes 1/2 pound baby bella or plain white mushrooms

1. Cut the meat off the bone in two large pieces. Remove the skin. Cut the large pieces into 1 1/2-inch cubes. Slip the meat into a 1/2-gallon plastic zipper bag.

2. In a bowl, combine the sesame oil, soy sauce, lime juice, ketchup, hoisin sauce, honey, garlic, ginger, salt, and pepper.

3. Add the marinade to the bag. Zip the bag, compressing it well. Massage the sauce into the turkey, turning the bag to distribute the sauce evenly. Refrigerate for 5 hours or for up to 1 day, turning the bag several times. Remove the turkey from the refrigerator 20 minutes before cooking.

4. Thread the turkey, bell peppers, tomatoes, and mushrooms onto 8 skewers, using 5 pieces of meat on each. Discard the marinade.

5. Light a charcoal grill and wait for the coals to turn gray or set a gas grill to medium-high.

6. Set the skewers on the grill rack, cover, and cook for 3 minutes. Turn, cover, and cook 4 minutes more or until the turkey is cooked through.

Janice Page