Serve this marinated turkey with brown rice for a hearty meal.
1/2 teaspoon low-sodium chicken bouillon granules
2 tablespoons boiling water
2 tablespoons reduced-sodium soy sauce
2 tablespoons dry sherry
1 teaspoon fresh ginger root, peeled and minced
1 garlic clove, minced
2 pounds TURKEY BREAST CUTLETS, cut into 1-inch strips
8 9-inches long metal skewers
1/2 pound fresh whole mushrooms, cleaned
1/2 Large sweet red bell pepper, seeded & cut into 1-inch cubes
1/2 Large green bell pepper, seeded & cut into 1-inch cubes
In small bowl, dissolve bouillon in boiling water.
In large, self-closing plastic bag, combine bouillon mixture, soy sauce, sherry, ginger, garlic and turkey. Close bag and shake mixture to coat. Refrigerate 4 hours or overnight. Drain and discard marinade.
On skewers, weave turkey strips around mushrooms and red and green pepper cubes.
Preheat charcoal grill for direct-heat cooking OR preheat broiler. Grill or broil turkey skewers (4 inches from the heat source) for 4 to 5 minutes per side or until turkey is no longer pink and is cooked through.
Makes 4 servings (2 kebabs each.)