grilled - Caribbean Skewers
Source of Recipe
rdj
grilled - Caribbean Skewers
1/2 cup brandy
2 tablespoons Olive oil
2 tablespoons brown sugar
1 tablespoon fresh lime juice
1 tablespoon chopped fresh mint
1 tablespoon minced garlic
1 teaspoon grated fresh ginger
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
3 pounds turkey breast, boned, skinned
...or 2 pounds trimmed beef
...or 2 pounds trimmed lamb
...cut meat into 1-1/2-inch cubes
Lemon wedges (optional)
Fresh mint sprigs (optional)
8 wooden skewers, soaked in water for
...30 minutes prior to cooking
for the marinade:
Combine brandy, olive oil, brown sugar, lime juice, mint, garlic,
ginger, salt, and pepper. Pour the mixture into a heavy-duty
resealable plastic storage bag.
Add the meat, seal the bag, and press the bag to coat the meat.
Refrigerate for at least 3 hours, or up to 24 hours.
Heat grill.
Thread 4 to 5 pieces of meat on skewers.
Grill kababs over medium-hot heat:
turkey - 12 to 16 minutes, or until cooked through
beef - 10 to 12 minutes for medium/rare
lamb - until internal temp reaches 145 degrees F.
If desired, garnish with lemon wedges and mint sprigs.
Makes 8 servings.
Note: To test for medium-hot heat, you should be able to hold
your hand over the coals at the height of the food for 3 seconds
before you have to pull it away.
Nutrition facts per serving:
calories: 195, total fat: 3g, saturated fat: .5g
cholesterol: 83mg, sodium: 230mg, carbohydrate: 7g
protein: 33g, calcium: 20%
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