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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.