Title: Maui Turkey Kabobs
Categories: None
Yield: 1 Servings

1/3 c Each red wine vinger and
-botled plum sauce
2 ts Reduced- sodium soy sauce
1 ts Each grated fresh ginger and
-minced garlic
1 lb Turkey tenderlion steaks or
-cutlets
1 sm Zucchini
1 sm Yellow summer squash
1 md Red bell pepper
8 sm 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 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.