Thai Turkey Kabobs
|Soft bread crumbs||1 Cup (16 tbs)|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Thai fish sauce/Soy sauce||2 Tablespoon|
|Snipped fresh cilantro||1 Tablespoon|
|Garlic clove||1 Large, minced|
|Ground ginger||1 Teaspoon|
|Ground turkey||1 Pound|
|Sweet peppers||2 , cut into 1 1/2-inch pieces (Red)|
|Pepper jelly||1⁄4 Cup (4 tbs)|
1. In a medium mixing bowl combine bread crumbs, green onions, fish sauce or soy sauce, egg white, cilantro, garlic, and ginger. Add ground turkey; mix well. Shape into 30 meatballs. On 12 metal skewers, alternately thread meatballs and red pepper pieces, leaving 1/4-inch space between each piece. Spray a broiler pan with nonstick spray coating. Place skewers on the unheated rack of the broiler pan.
2. Meanwhile, in a small saucepan, combine the pepper jelly and margarine or butter. Cook and stir over low heat till jelly melts. Brush half of the jelly mixture over meatballs and peppers. Broil 4 to 6 inches from the heat for 6 minutes. Turn kabobs; brush with remaining jelly mixture. Broil 6 to 8 minutes more or till meat is no longer pink. If desired, serve over hot rice with plum sauce.