Wednesday, December 22, 2010

Turkey Kabobs w/Red pepper Relish

You Will Need

8 sprigs fresh rosemary or 8 wooden skewers
1 pound boneless, skinless turkey breast
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup white wine
3 tablespoons fresh lemon juice
2 large garlic cloves, minced
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh sage leaves
1 tablespoon fresh thyme leaves
1 teaspoon fennel seeds, lightly crushed
2 tablespoons extra virgin olive oil
16 small white onions, peeled

2 large red bell peppers
1/2 fennel bulb, trimmed
1/3 cup pitted black olives (preferably kalamata)
1 tablespoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 large garlic clove, minced
1/2 teaspoon freshly ground black pepper
Cooked couscous or wild rice (optional)

What to Do

1. If using rosemary stalks, pull off and reserve leaves from the bottom end of each stalk, keeping a cluster of about 2 1/2 inches of leaves at the top. Soak rosemary stalks (or wooden skewers) in water while you marinate the turkey.

2. Make Turkey Kabobs: Cut turkey into 24 1 1/2-inch cubes. Sprinkle with the salt and pepper and spread in a single layer in a shallow baking dish. Whisk wine, lemon juice, garlic, rosemary, sage, thyme, and fennel seeds together in a small bowl; whisk in the oil. Drizzle the marinade over the turkey and toss until all of the pieces are coated. Cover with plastic wrap and marinate in the refrigerator 30 minutes, turning once halfway through.

3. Make Red-Pepper Relish: Meanwhile, seed red peppers and cut into 1/4-inch dice. Trim fennel bulb and cut into 1/4-inch dice. Cut olives into 1/4-inch dice. Mix diced peppers, fennel, and olives with the lemon juice, oil, garlic, and black pepper in a medium bowl.

4. Heat grill or broiler to high. Thread marinated turkey and onions onto soaked rosemary stalks or skewers. Bring remaining marinade to a boil in a small saucepan over high heat.

5. Grill or broil kabobs about 12 minutes, basting often with the marinade, until turkey is cooked through and golden brown. Serve with relish and couscous or wild rice, if desired.

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