Turkey and Bell Pepper Skewers with Barley
Bring the vegetable broth to a boil and stir in the barley. Cover and simmer over low heat for 30-40 minutes, until all of the liquid has been absorbed.
Rinse the bell peppers, cut in half and remove the ribs and seeds. Cut two of the yellow peppers into bite-sized pieces and finely chop the remaining peppers. Stir the raisins, finely chopped peppers, honey and lemon juice into the barley and season to taste with salt and pepper.
Rinse the turkey breast, pat dry and cut into cubes. Thread the turkey cubes onto wooden skewers alternately with the bite-sized peppers. Season the skewers with salt and pepper and cook on a well-oiled, preheated, grill for about 6 minutes, turning often.
Transfer the barley to a large platter, top with the turkey skewers and serve.