In a self-sealing plastic bag, plastic storage container or glass dish, combine lemon juice, soy sauce, vegetable oil, dry sherry, minced onion, ground ginger and garlic powder.
If desired, slice the turkey tenderloins in half lengthwise, making two thinner fillets. *To make cutting easier, place tenderloins in freezer for 20 minutes before slicing. Add the turkey to the bag or container. Seal the bag or cover the container. Place in refrigerator and marinate for 4-12 hours. Drain off the marinade and discard.
Place tenderloin pieces on a wood skewer*. Grill over direct medium heat 6 to 8 minutes per side or until meat thermometer registers 170° F. and turkey is no longer pink. * Soak wooden skewers in water for 30 minutes prior to using to prevent burning on grill.
AVOTZIKI SALAD DRESSING
Recipe courtesy of: Kerri Rush, Fresh Café and Market, Clive
1 -12 ounces Mori-Nu Soft Silken Tofu
1 ripe Avocado, peeled and pitted
Juice of 2 Lemons
1 garlic clove diced
1 tablespoon Himalayan Salt
Blend in blender until well mixed
2 tablespoons fresh chopped dill
½ medium cucumber finely diced
Pulse until well mixed. Store in refrigerator - makes 16 ounces of dressing.