2 nectarines, peeled, or 3 plums, pitted
and cut into thick slices
1.5 cups fresh or canned pineapple chunks
hot cooked rice (optional)
turkey into 2.5 cm cubes. Place turkey cubes in a plastic bag set in a
shallow dish. For marinade, combine 1/3 cup pineapple juice, rum, brown
sugar, lemongrass or lemon peel, and oil. Pour marinade over turkey; close
bag. Marinate in refrigerator for 4-24 hours, turning bag occasionally.
reserving marinade. In a small saucepan bring marinade to boil. Remove
from heat. On four 30cm skewers thread alternately turkey and onion. Grill
kebabs on the rack of an uncovered grill on medium heat for 12-14 minutes
or until turkey is cooked but still tender, turning once and brushing
occasionally with marinade.
four 30cm kebab skewers alternately thread nectarines or plums and
pineapple chunks. Place on grill rack next to turkey kebabs for the last 5
minutes of grilling, turning and brushing once with marinade. Serve turkey
and fruit kebabs with rice, if desired.