Sofa King Hungry

I guess one could call them the dog days of summer.  I've noticed a malaise hanging around the faces of people I see and even in my own in the mirror.  I think it has to do with the breaking of winter and excitement of Spring.  Like merry animals the thawing of the frost gives way to us a sunny partakement and indulgement.  The end of summer still but a month off, it is perfectly okay to grow weary of such festivities from time to time.  Anyway, screw it--lets grill.

Any good barbecue requires marination.  Knowing this, marination still bites me in the ass every time.  So let it be said off the bat--this requires an hour of marination.  Don't forget to soak the skewers in water to prevent burning.

What you Need:
Bamboo skewers
1 lb. turkey tenderloin, steak or cutlets, cut
into 1" pieces
1 small zucchini, cut in 3/4" slices
1 small yellow squash, cut likewise
1 medium red bell pepper, cut in 1" squares
10 small mushrooms
12 cubes pineapple

Marinade
1 tsp. grated ginger and minced garlic
1/2 C. red wine vinegar
1/2 cup plum sauce
2 tsp. soy sauce

Maui Turkey Kabobs

photos by DMG

To make marinade:
Combine vinegar, plum sauce, soy sauce,
ginger and garlic.

* Important !!! You will be splitting      marinade between veggies and turkey.

Place prepared turkey and veggies in separate
zip-lock bags and divide marinade between the two.

Marinate in fridge for one hour.
* Reserve Veggie marinade.

Then . . .

Pretty straight forward.

Grill skewers for five minutes, then marinate with veggie reserve.  Grill additional 3-5 minutes until done.

Total time: 120 minutes
Drink: Tea, Iced
Movie: Mysteries of Pittsburgh