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    Grilled Caribbean Skewers

    From Ladies Home Journal

    List of Ingredients

    MARINADE
    1/2 cup brandy
    2 Tbs olive oil
    2 Tbs brown sugar
    1 Tbs fresh lime juice
    1 Tbs chopped fresh mint
    1 Tbs minced garlic
    1 tsp grated fresh ginger
    1/2 tsp salt
    1/2 tsp freshly ground pepper

    1/2 (3 lbs.) turkey breast, boned, skinned and cut into 1 1/2-inch cubes, or 2 pounds trimmed boneless beef (sirloin, top round or chuck) or boneless leg of lamb, cut into 1 1/2-inch cubes

    PINEAPPLE-MINT SALSA
    1 Tbs vegetable oil
    3 Tbs minced shallots
    1 can (20 oz.) crushed pineapple in juice, drained
    1/4 cup sugar
    1/4 tsp salt
    1/4 cup brandy
    1 Tbs fresh mint leaves
    Lemon wedges and fresh mint sprigs, for garnish

    Recipe

    1. Make marinade: Combine all ingredients in glass measure; pour into heavy duty resealable plastic storage bag. Add turkey, seal bag and press bag to coat meat in marinade. Marinate in the refrigerator 3 hours. (Can be made ahead. Refrigerate up to 24 hours.)
    2. Make Pineapple-Mint Salsa: Meanwhile, heat oil in small saucepan over medium heat. Add shallots and cook 1 minute, until softened. Add pineapple, sugar, and salt; bring to boil. Boil 2 minutes, stirring occasionally. Add brandy; cook 30 seconds. Remove from heat; cool completely. Chop mint and stir into salsa. (Can be made ahead. Refrigerate in airtight container overnight.) Makes 2 cups.
    3. Heat grill. Skewer 4 to 5 pieces turkey or meat on each of 8 skewers. Grill over medium-high heat, 12 to 16 minutes for turkey until cooked through, or 10 to 12 minutes for medium-rare beef or lamb. Serve with Pineapple-Mint Salsa. Garnish with lemon wedges and mint sprigs, if desired.

    Makes 8 servings.

 

 

 


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