Turkey Tenderloin, Brussels Sprouts and Apple Shish-Kabobs

Let's shake up what we make on the grill... How about this combo for a cook out? These Turkey, Brussels Sprouts and Apple Shish-Kabobs were different and oh-so-good!  If you've never grilled apples, I encourage you to try them, they're sweet, get a little soft and love smoke-perfect with the turkey. Treat them just like everything else on the skewer. All those flavorful little specs you see are poultry seasoning that was mixed with olive oil and brushed on-good stuff folks.

In case you're thinking those outer leaves on the sprouts are burnt??? 

Go ahead and pop one into your mouth, then stop back... (I'll wait...:@)

Want to take these even one step further? Add sweet onions and cooked 1" baby potatoes (no idea why I didn't add onions this time, they'll be on every savory kabob going forward). This recipe is easily cut in half and cooked on a hibachi or Smoky Joe, just freeze the rest of the turkey tenderloin for next time-and there will be a next time!

Turkey Tenderloin, Brussels Sprouts and Apple Shish-Kabobs
Makes about 6-9 kabobs, I aimed for 2-3 pieces of everything on each one
Kabobs:
3/4 lb turkey tenderloin cut into 1" chunks
Brussels sprouts, trimmed and large ones cut in half
2 apples cut into 1" chunks-I didn't peel mine
Sweet onion-you do want to add it
Baby potatoes, boiled until just barely tender and cooled-optional

Brine:
1 C water
2 Tblsp kosher salt
1 Tblsp sugar
1 tsp poultry seasoning

Oil:
4 Tblsp olive oil
1 tsp poultry seasoning
1 tsp salt
several hearty grinds of black pepper

1. Soak cubed turkey in brine for about 30 minutes.
2. Place Brussels sprouts on a microwavable dish with 2 tsp of water and zap for about 2 minutes.
3. Remove turkey from brine and pat dry. Skewer everything.
4. Brush the oil over everything and grill over medium high heat for 10-15 minutes or until the turkey is cooked through.

Fire up the grill and have a happy day:@)

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