Turkey Fillet Kabobs (Recipe)

Ingredients

1 pound turkey breast tenderloin or 1 pound skinless, boneless chicken breast halves

1/4 cup soy sauce

1/4 cup cooking oil

2 tablespoons honey

1 teaspoon ground ginger

1 teaspoon dry mustard

1 clove garlic, minced

1 green sweet pepper, cut into 1-inch pieces

8 pearl onions, peeled

8 medium whole mushrooms

8 cherry tomatoes

2 cups hot, cooked rice

Steps

1. Rinse the turkey or chicken and pat dry with paper towels.  Cut the turkey into 1-inch cubes or cut the chicken into 2-inch strips that can be folded to form 1-inch pieces.

2. In a small bowl, stir together the soy sauce, cooking oil, honey, ginger, dry mustard and garlic.  Add the turkey or chicken, stirring to coat all sides.  Marinate at room temperature for 30 minutes or cover and refrigerate overnight.

3. Drain, reserving the marinade.  On four 15-inch skewers, alternately thread the turkey or poultry pieces with the peppers, onions and mushrooms.  Place on an unheated broiler pan.

4. Broil the kabobs 3 to 4 inches from the heat for 6 minutes, brushing occasionally with the marinade.  Turn the kabobs and brush on more marinade.  Broil 6 to 8 minutes more or until no pink remains in the center of the turkey or chicken pieces.  Add the cherry tomatoes to the ends of the skewers during the last 1 to 2 minutes of broiling to heat them through.  Serve the kabobs with the hot, cooked rice.

Tips:

Precooking the pearl onions make peeling them easier.  Place the onions in a pan of boiling water for 3 to 4 minutes.  Drain.  Trim off the root ends and gently press to slip off the skins.

Leave at least 1/4-inch space between the meat and vegetables on the skewers so that all the pieces can cook evenly.

Soy sauce is a salty, brown liquid commercially made from fermented soybeans, wheat, water and salt.  Many varieties of both Chinese and Japanese soy sauce are available.  Soy sauce ranges in color from light to dark, in taste from sweet to extremely salty and texture from thin to very thick.  If you prefer a less salty flavor or are concerned about your sodium intake, you may prefer to use a low-sodium or reduced-sodium soy sauce in this marinade.

If you use wooden skewers, soak them in water for a few minutes before threading on the meat and vegetables.  This will prevent the skewers from burning under the broiler.

From : America's Best-Loved Community Recipes