Honey-Ginger Turkey Kabobs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Lime juice and fresh pineapple lend an island flair to these fun kabobs, served with well-seasoned rice. I got the recipe from a friend and make it often. âPam Thomas, Marion, Iowa Ingredients:
2 tablespoons chopped green onion |
2 tablespoons soy sauce |
1 tablespoon honey |
1 tablespoon minced fresh gingerroot |
1 teaspoon lime juice |
2 garlic cloves, minced |
1 pound turkey breast tenderloins, cut into 1-inch cubes |
2 cups cubed fresh pineapple |
1 medium sweet red pepper, cut into 1-inch pieces |
1 medium red onion, cut into chunks |
1 medium lime, cut into wedges |
pineapple rice: |
2-1/2 cups water |
1 cup uncooked long grain rice |
1/2 cup chopped dried pineapple |
2 teaspoons butter |
1/2 teaspoon grated lime peel |
1/4 teaspoon salt |
1/4 cup minced fresh cilantro |
1/4 cup chopped green onions |
2 tablespoons lime juice |
Directions:
1. In a large resealable plastic bag, combine the first six ingredients; add turkey. Seal bag and turn to coat; refrigerate for at least 2 hours.
2. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the turkey, pineapple, red pepper, red onion and lime wedges; set aside.
3. In a large saucepan, bring water to a boil. Stir in the rice, dried pineapple, butter, lime peel and salt. Reduce heat; cover and simmer for 15-20 minutes or until tender.
4. Meanwhile, grill kabobs, covered, over medium heat or broil 4-6 in. from the heat for 4-6 minutes on each side or until turkey is no longer pink and vegetables are tender. Stir the cilantro, onions and lime juice into the rice. Serve with kabobs. Yield: 4 servings.
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