Caesar Turkey Brochettes

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By: Andrew Chase

Photography by: Homemakers Magazine: June 2006

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.

Ingredients

1 boneless turkey breast, or 4 turkey thighs

2 tbsp (30 mL) lime juice

2 tbsp (30 mL) vodka

1 tbsp (15 mL) sesame oil

3/4 tsp (4 mL) celery salt

1/4 tsp (1 mL) black pepper

2 stalks celery or banana peppers

1 red onion

1/3 cup (75 mL) ketchup

3 tbsp (45 mL) oyster sauce

1 tsp (5 mL) Worcestershire sauce

1/2 tsp (2 mL) hot pepper sauce

Preparation

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.

Serving(s): 6 to 8

Nutritional Information
Per each of 8 servings: about
Calories	186
Protein	30 g
Fat (total)	3 g
Sat. Fat	1 g
Carbohydrate	9 g
Fibre	1 g
Cholesterol	79 mg
Sodium	489 mg
Calcium	3 % RDI
Iron	14 % RDI
Vitamin A	3 % RDI
Vitamin C	42 % RDI
Folate	8 % RDI

Also in this menu:

Sizzling backyard meals

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