Turkey And Shallot Kebabs

Recipe Ingredients

16 oz	454g	Turkey, boneless and skinless - cut into 1 inch chunks
1		Onion - coarsely chopped
1/2 cup	118ml	Sunflower oil
1 cup	237ml	White wine
1 cup	237ml	Cider vinegar
1/2 cup	73g / 2.6oz	Fresh rosemary - chopped

Recipe Instructions

Combine onion, oil, white wine, cider vinegar and rosemary. Add turkey pieces and coat thoroughly.

Cover and chill for 5 hours.

Preheat grill to hot. Using metal skewers, pierce centers of each piece until full.

Balance skewers on a grill pan and cook for 5 minutes each side, or until juices run clean.

Serve hot with a spinach salad and soft crusty rolls.

Source:
New Zealand Wasabi Limited

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