Turkey Kabobs With Pineapple Teriyaki Sauce
|Diced onion||1⁄2 Cup (8 tbs)|
|Pineapple juice||1⁄3 Cup (5.33 tbs)|
|Teriyaki sauce||2 Tablespoon|
|Lemon juice||2 Tablespoon|
|Spicy brown mustard||2 Teaspoon|
|Dry sherry||2 Teaspoon|
|Garlic||1 Clove (5 gm)|
|Ginger root||1 Inch|
|Skinless boneless turkey||10 Ounce|
|Red bell pepper||1⁄2 Medium|
|Mushroom caps||8 Medium|
|Vegetable oil||1 Tablespoon|
|Canned crushed pineapple||1⁄2 Cup (8 tbs)|
In glass or stainless-steel bowl combine onion, pineapple juice, teriyaki sauce, lemon juice, mustard, sherry, garlic, and ginger; add turkey and remaining vegetables to marinade and toss to coat.
Cover and refrigerate for 1 hour.
Using slotted spoon, remove turkey, pepper squares, mushrooms, and scallions from marinade.
Onto each of four 8-inch wooden skewers, alternating ingredients, thread 1/4 of the turkey cubes, 1/4 of the pepper squares, 2 mushroom caps, and 2 scallions.
Arrange kabobs in a shallow flameproof casserole that is large enough to hold them in a single layer; set aside.
Strain marinade, reserving liquid and onion and discarding garlic and ginger.
In small skillet heat oil; add reserved onion and saute until softened.
Stir in crushed pineapple.
Add cornstarch to reserved marinade liquid, stirring to dissolve cornstarch; add to skillet and, stirring constantly, bring mixture to a boil.
Reduce heat and let simmer until mixture thickens.
Pour pineapple sauce into blender container and process at low speed until smooth.
Lightly brush kabobs with some of the pineapple sauce and broil, turning once and brushing again with some of the sauce, until turkey is browned, about 5 minutes on each side.
Reheat remaining sauce and serve with kabobs.