Maui Turkey Kabobs
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Bottled plum sauce||1⁄3 Cup (5.33 tbs)|
|Reduced sodium soy sauce||2 Teaspoon|
|Grated ginger||1 Teaspoon|
|Minced garlic||1 Teaspoon|
|Turkey tenderloin steaks/Cutlets||1 Pound|
|Yellow summer squash||1 Small|
|Red bell pepper||1 Medium|
|Cubed pineapple||8 (Fresh Or Canned)|
1. In small bowl combine vinegar, plum sauce, soy sauce, ginger, and garlic. Rinse turkey and pat dry. Cut into 1 -inch pieces. Place in sealable plastic 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 zucchini, 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. Thread turkey, vegetables, and pineapple on soaked skewers, intermingling colors and textures. Arrange kabobs on broiler pan.
5. 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.