| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Poultry |
4 |
Swords |
INGREDIENTS
| 2 |
lb |
Turkey breast, diced 1" cube |
| 2 |
|
Bell Peppers diced 1" cube |
| 1 |
md |
Onion, diced 1" cube |
| 1 |
lg |
Can pineapple chunks |
| 10 |
lg |
Mushrooms |
INSTRUCTIONS
* Make sure the Kabob swords fit your grill. Either they should fit
entirely inside the grill or long enough to place across the lip of the
cooker like a rotisserie. This way the meat and vegetables will cook
evenly. * Make a moderate fire.
Dice all of the turkey breast, onion, and bell peppers. Alternate red and
green peppers to make a nice presentation. Use the pineapple juice to
marinate the mushrooms for about an hour. Thread the meat and vegetables on
the swords as you think will make a good presentation. Cook over the fire
until the meat is done. Baste with the pineapple juice while cooking. Serve
with white rice. Submitted By KEN HAYCOOK <KHAYCOOK@UNICOMP.NET> On THU, 22
JUN 1995 105604 -0500 (CDT)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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