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Sweet and Sour Turkey Kabobs

1 tablespoon vegetable oil
1 clove garlic, peeled
1/2 cup granulated sugar
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger
1/2 cup water
1/4 cup red wine vinegar
1 tablespoon tomato ketchup
1/2 teaspoon Worcestershire sauce
1 (8-ounce) can pineapple chunks
4 teaspoons cornstarch
1/2 pound turkey, cubed
1/2 pound ham, cubed
6 green onions, sliced
1 green bell pepper, seeded cut into 1 1/2-inch pieces

1. Heat oil in a medium skillet. Add garlic clove and cook and stir for 2 minutes on medium heat.
2. Remove and discard the garlic. Stir in sugar, dry mustard, ginger, water, red wine vinegar, ketchup, Worcestershire sauce. Heat to boiling.
3. Drain pineapple chunks, reserving the juice. Combine the reserved juice and cornstarch. Add to the skillet; stir to blend well. Return to a boil, stirring constantly, and cook until thickened.
4. Preheat the broiler. Thread cubed turkey, cubed ham, pineapple chunks, sliced green onions, and green bell pepper pieces alternately on 6 skewers. Dip each kabob in the sweet-sour sauce. Broil (or grill) about 4-inches from the heat for 5 minutes. Turn and broil 5 minutes longer. Serve with remaining sauce.

Makes 6 servings.