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| General Category : Main Course |
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| Food Group : Vegetables, Poultry-Turkey |
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| Preparation Method : Grill |
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| The clam and tomato juices of one of Canada's favourite drinks are mimicked in skewers of marinated turkey coated in a barbecue sauce with tomato ketchup and oyster sauce. |
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Ingredients
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1 boneless turkey breast, or 4 turkey thighs |
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2 tbsp (30 mL) lime juice |
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2 tbsp (30 mL) vodka |
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1 tbsp (15 mL) sesame oil |
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3/4 tsp (4 mL) celery salt |
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1/4 tsp (1 mL) black pepper |
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2 stalks celery or banana peppers |
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1 red onion |
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1/3 cup (75 mL) ketchup |
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3 tbsp (45 mL) oyster sauce |
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1 tsp (5 mL) Worcestershire sauce |
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1/2 tsp (2 mL) hot pepper sauce |
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Preparation
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Bone and skin thighs, if using. Cut turkey into 1-1/2-inch/4 cm cubes. In small bowl, whisk together lime juice, vodka, sesame oil, celery salt and pepper; add turkey. Marinate for at least 30 minutes or refrigerate for up to 8 hours.
Cut celery and onion into 1-1/2-inch/4 cm chunks. Thread onto skewers alternately with turkey. Grill over medium-high heat, turning to brown all sides, until turkey is no longer pink in centre, about 18 minutes.
Meanwhile, mix together ketchup and oyster, Worcestershire and hot pepper sauces. Baste kabobs with ketchup mixture; grill for 5 minutes.
Makes 6 to 8 servings.
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Nutritional information
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Per each of 8 servings: about 186 cal, 30 g pro, 3 g total fat (1 g sat. fat), 9 g carb, 1 g fibre, 79 mg chol, 489 mg sodium. % RDI: 3% calcium, 14% iron, 3% vit A, 42% vit C, 8% folate.
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Source
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Homemakers Magazine: June 2006
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