(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 Sauce 10 oz. or larger
On any one (1) Kikkoman product.