Sweet and Sour Turkey Kabobs
Kabobs with a tropical flair, sweet and sour glazed skewers of turkey breast, smoked ham, green onions and bell pepper.
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 breast, cubed
1/2 pound smoked ham, cubed
6 green onions, cut into 2-inch sections
1 green bell pepper, seeded cut into 1 1/2-inch pieces
- Heat oil in a medium skillet. Add garlic clove and cook and stir for 2 minutes on medium heat.
- Remove and discard the garlic. Stir in sugar, dry mustard, ginger, water, red wine vinegar, ketchup, Worcestershire sauce. Heat to boiling.
- 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.
- Preheat the broiler.
- Thread cubed turkey, cubed ham, pineapple chunks, 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.