Recipe: Turkey Kabobs with Garden Tomato Jam (grilled)

TURKEY KABOBS WITH GARDEN TOMATO JAM

"Cut lean turkey breast into cubes, then marinate in a savory spice mixture. After grilling, serve with a quickly cooked combination of tomato and onion, sweetened with raisins and orange juice."


1 large garlic clove, crushed with garlic press
1 tablespoon olive oil
1 1/2 teaspoons chili powder
3/4 teaspoon paprika
3/4 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
1/4 teaspoon ground black pepper
2 pounds skinless, boneless turkey breast, cut into 1 1/2-inch cubes
Garden Tomato Jam (recipe follows, for serving)
1/4 cup loosely packed fresh cilantro leaves, chopped

In large zip-tight plastic bag, combine garlic, oil, chili powder, paprika, salt, ground red pepper, and black pepper. Add turkey to bag, turning to coat with spice mixture. Seal bag, pressing out excess air. Place bag on plate; refrigerate at least 15 minutes or up to 1 hour.

Prepare charcoal grill or preheat gas grill for direct grilling over medium heat.

Thread turkey on 4 skewers. Place skewers on hot grill rack. Grill, turning occasionally, until turkey loses its pink color throughout, about 10 minutes.

Stir chopped cilantro into Tomato Jam; serve with turkey.

GARDEN TOMATO JAM
Makes about 1 1/2 cups

1 navel orange
1 tablespoon olive oil
1 small onion, chopped
1 pound plum tomatoes (7 large), seeded and cut into 1/4-inch cubes
1/3 cup golden raisins
1/4 teaspoon salt

From orange, grate 1 teaspoon peel and squeeze 1/4 cup juice; set aside.

In 10-inch skillet, heat oil over medium-low heat. Add onion and cook, stirring occasionally, until golden, about 5 minutes.

Add tomatoes, raisins, salt, orange peel, and orange juice. Increase heat to medium-high; cook until tomatoes soften and liquid evaporates, about 6 minutes. Remove skillet from heat.

Makes 6 main-dish servings
Source: Good Housekeeping Smart Carb Suppers by Good Housekeeping Institute