(Chipotle turkey kebabs shown first from top)
2 large chipotle chiles in adobo, minced, plus 1 Tbsp. adobo sauce
2 medium shallots, minced
2 tsp. Dijon mustard
1 Tbsp. plus 1 tsp. vegetable oil, divided
1¼ pounds boneless turkey breast, cut into 2" pieces
2 orange bell peppers, cut into 2-inch pieces
20 shiitake mushrooms (about ½ pound), stemmed
16 fresh bay leaves (optional)
1 tsp. kosher salt
½ tsp. ground black pepper
Active time: 25 minutes Total time: 3 1/2 hours, including marinating
Soak 8 (8") wooden skewers in water 15 to 30 minutes. (You can also use metal skewers.) In a large bowl, combine chipotles and adobo sauce, shallots, mustard, and 1 tsp. oil. Add turkey pieces and coat well. Cover and refrigerate 3 hours.
Preheat grill to medium-high heat. Thread turkey pieces, bell peppers, mushrooms, and bay leaves (if using) onto skewers, alternating among them. Drizzle kebabs with remaining 1 Tbsp. oil and season with salt and pepper. Grill kebabs until marks appear, about 8 minutes. Continue grilling, turning, until turkey is cooked and vegetables are just tender, about 8 minutes more. Transfer to plates and serve.