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Turkey Kebabs with Honey-Mustard Sauce
Prep: 15 minutes Marinate: 2 hours Cook: 15 minutes Serves: 4
Overcooking delicate turkey breast meat will make it dry, so be sure to remove these kebabs from the grill while the turkey is still juicy.
1 1/2 pounds skinless, boneless turkey breast 1/3 cup olive oil 1/2 cup dry white wine 2 large garlic doves, minced
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
Honey-Mustard Sauce (recipe follows)
Rinse turkey under cold running water and pat dry. Cut into 11/2- to 2-inch cubes and place in a medium bowl. Add olive oil, wine, garlic, salt, and pepper; toss until well mixed. Cover with plastic wrap and marinate 2 to 4 hours at room temperature, or overnight in refrigerator.
Prepare a hot fire. Thread turkey pieces closely together on long metal skewers. Place on an oiled grill set 4 to 6 inches from coals and grill, turning and moving skewers occasionally, until just barely cooked, about 10 minutes. Turn again and brush with some Honey-Mustard Sauce. Grill until kebabs are browned outside and just cooked through, about 5 minutes longer. Transfer kebabs to a platter and pour on remaining sauce before serving.
1 cup heavy cream
3 tablespoons dry white wine
1 tablespoon honey
1 tablespoon coarse-grained mustard
In a medium saucepan, boil cream over medium-high heat on stove until it is reduced by half, about 6 to 8 minutes.Stir in wine, honey, and mustard. Cook just until heated through, about 1 minute. Remove from heat. (This sauce can be prepared up to 2 days ahead andrefrigerated, covered. Reheat on stove or side of grill before using.)
Grilled Tomato and Mozzarella Salad
Prep: 5 minutes Cook. 4 minutes Serves: 4
This salad is best made with ripe summer tomatoes.
2 large beefsteak tomatoes, thickly sliced
Salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1/4 pound mozzarella cheese, thinly sliced
1/4 cup finely chopped fresh basil or parsley
Prepare a medium-hot fire. Season tomatoes with salt and pepper. Brush 1 side of each slice with olive oil. Set tomatoes oiled side down on an oiled grill and cook without turning for about 2 minutes, until very lightly browned. Brush lightly with olive oil and turn carefully with a wide metal spatula. Place a piece of mozzarella on top of each tomato slice and grill, covered, until cheese just begins to melt and tomatoes are softened but still hold their shape, about 2 minutes longer.
Transfer cheese-topped tomato slices to a platter. Sprinkle basil over tomatoes and drizzle on remaining olive oil.365 Great Barbecue and Grilling Recipes. Copyright © by Lonnie Gandara. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.