Directions

1. Place turkey cubes and mushroom quarters in a large, self-closing, food-safe plastic bag.  In a small bowl, combine green onions, oil, vinegar, Worcestershire sauce, garlic, rosemary and tarragon.  Pour over turkey and mushrooms.  Seal bag and refrigerate 2 hours or over night.
2. Spray grill rack with non-stick vegetable oil spray.  Prepare grill for direct heat cooking.  Drain turkey and mushrooms from marinade and discard marinade.  On 10 or 12 inch skewers, alternating ingredients, arrange drained turkey cubes, mushrooms, bell pepper, yellow squash and zucchini.  Grill over medium flame or coals 10 to 12 minutes or until turkey is no longer pink in centre, turning once.  Cook thighs to an internal temperature of 170ºF (77ºC).