Maui Turkey Kabobs

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Maui Turkey Kabobs Ingredients

1/3 c Each red wine vinger and	1 sm Yellow summer squash
2 ts Reduced- sodium soy sauce	1 md Red bell pepper
1 ts Each grated fresh ginger and	8 sm Mushrooms
1 lb Turkey tenderlion steaks or	8 Cubes fresh or canned
1 sm Zucchini

Instructions for Maui Turkey Kabobs

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 3/4-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@jcn1.com (Beverly Manning) on Fri, 17 Jan 1997.

Main Ingredient: TurkeyCuisine: Uncategorized