- 1 to 2 pounds [454 g to 1 kg] turkey white
- 1/2 cup [125 mL] raspberry or other jam [or jelly]
- 1/4 cup [60 mL] soy sauce
- 2 tablespoons [30 mL] freshly grated ginger
- 2 tablespoons [30 mL] lemon juice
- 2 garlic cloves
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- Cut turkey white into 3/4-inch [2-cm] cubes.
- Into a large enough plastic bag, mix together raspberry or other jam [or jelly], soy sauce, grated ginger, lemon juice and garlic cloves.
- Remove garlic cloves; mix in turkey cubes and seal the bag.
- Refrigerate for 2 to 24 hours, turning bag every once in while to well coat turkey cubes.
- Preheat barbecue to medium intensity; oil barbecue rack that turkey cubes do not stick to it.
- Thread turkey cubes onto skewers; grill for 5 to 10 minutes, turning skewers occasionally.
- Turkey meat is ready when juices are clear.
- Do not overcook!
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