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  1. 1 In small bowl combine vinegar, plum sauce, soy sauce, ginger, and garlic.
  2. Rinse turkey and pat dry. Cut into 1-pcs. Place in sealable bag with half the marinade. Seal bag. Chill to marinate at least 1 hour, turning occasionally.
  3. 2 Cut zucchini and yellow squash into 3/4-inch-thick slices. Cut red pepperinto 1-inch squares. Place zucchini, squash, red pepper, mushrooms, and pineapple in separate sealable plastic bag with remainder of marinade.
  4. Sealbag. Set aside to marinate. Meanwhile, soak eight 6-inch bamboo skewers in water, to prevent burning during cooking.
  5. 3 After marinating for at least 1 hour, remove turkey and vegetables from marinade. Throw away turkey marinade. Reserve vegetable marinade.
  6. 4 Remove broiler pan and preheat broiler. Tread turkey, vegetables, and pineapple on soaked skewers, intermingling colors and textures. Arrange kabobs on broiler pan.
  7. Broil, 3 to 4-inches from heat source, for 5 min. Brush with marinade from vegetables. Turn kabobs over. Broil 3 to 5 more min or possibly till turkey is no longer pink in center and vegetables are tender. Throw away marinade.

Nutrition Facts

Amount Per Recipe %DV
Recipe Size 989g
Calories 623  
Calories from Fat 15 2%
Total Fat 1.79g 2%
Saturated Fat 0.28g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 1250mg 52%
Potassium 1637mg 47%
Total Carbs 149.88g 40%
Dietary Fiber 9.7g 32%
Sugars 126.1g 84%
Protein 8.99g 14%


レシピを400ピクセル幅で切り取る (プレビュー)

レシピを300ピクセル幅で切り取る (プレビュー)