Recipe - Maui Turkey Kabobs

1/3 cup Each red wine vinger and
botled plum sauce
2 teaspoon Reduced sodium soy sauce
1 teaspoon Each grated fresh ginger and
minced garlic
1 pound Turkey tenderlion steaks or
cutlets
1 small Zucchini
1 small Yellow summer squash
1 md Red bell pepper
8 small 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 1pieces. 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 3/4inchthick slices. Cut red pepper
into 1inch 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 6inch 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 4inches 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 eatlf.v097.n017, by bmann@jcn1.com (Beverly Manning) on
Fri, 17 Jan 1997.