Ingredients (Yield: 4 servings)
1/3 cup Kikkoman Teriyaki Baste & Glaze
3 tablespoons raspberry jam
1 teaspoon ground ginger
1-3/4 pounds turkey thighs, skinned, boned
and cut into 1-inch chunks
2 fresh peaches, pitted and each cut into 8 wedges*
1 red bell pepper, cut into 1-inch squares
8 (8-inch) metal or bamboo skewers**
- Combine teriyaki baste & glaze, jam and ginger in medium-size bowl; remove and reserve 1/3 cup mixture.
- Add turkey to bowl and toss to coat all pieces well. Thread turkey alternately with peaches and bell pepper onto skewers, leaving space between pieces.
- Place kabobs on grill 4 to 5 inches from hot coals. Cook 16 minutes, turning over occasionally and brushing with reserved baste & glaze mixture during last 8 minutes of cooking time. (Or, broil kabobs 4 to 5 inches from heat source 14 minutes, turning over occasionally and brushing with reserved baste & glaze mixture during last 6 minutes of cooking time.) *Substitute with 1 can (15 oz.) cling peach slices, drained. **Soak bamboo skewers in water 30 minutes to prevent burning.
If you like this, try...
On any one (1) Kikkoman Teriyaki Sauce.