Maui turkey kabobs

Yield: 1 Servings

Measure Ingredient
⅓ cup Each red wine vinger and botled plum sauce
2 teaspoons Reduced- sodium soy sauce
1 teaspoon Each grated fresh ginger and minced garlic
1 pounds Turkey tenderlion steaks or cutlets
1 small Zucchini
1 small Yellow summer squash
1 medium Red bell pepper
8 smalls Mushrooms
8 Cubes fresh or canned pineapple

I tried the chicken on a Stick from Richard Simmons Fareware to fat cookbook. Here is another recipe from the same book that I liked.

1 In small bowl combine vineger, plum sauce, soy sauce, ginger, and garlic.

Rinse turkey and pat dry. Cut into 1-pieces. Place in sealable bag with half the marinade. Seal bag. Refrigerate to marinate at least 1 hour, turning occasionally.

2 Cut zucchini and yellow squash into ¾-inch-thick slices. Cut red pepper into 1-inch squares. Place zucchnini, squash, red pepper, mushrooms, and pineapple in separate sealable plastic bag with remainder of marinade. Seal bag. Set aside to marinate. Meanwhile, soak eight 6-inch bamboo skewers in water, to prevent burning during cooking.

3 After marinating for at least 1 hour, remove turkey and vegetables from marinade. Discard turkey marinade. Reserve vegetable marinade.

4 Remove broiler pan and preheat broiler. Tread turkey, vegtables, and pineapple on soaked skewers, intermingling colors and textures. Arrange kabobs on broiler pan.

Broil, 3 to 4-inches from heat source, for 5 minutes. Brush with marinade from vegetables. Turn kabobs over. Broil 3 to 5 more minutes or until turkey is no longer pink in center and vegetables are tender. Discard marinade.

Nutrient vaule per serving 169 calorie 29g protein; 1g fat ( 8% fat); 10g carbohydrate; 84mg soduim; 77mg cholesterol Posted to Digest eat-lf.v097.n017, by bmann@... (Beverly Manning) on Fri, 17 Jan 1997.

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