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Grilled Caribbean Skewers

Ingredients
1/2  cup brandy
2  tablespoons olive oil
2  tablespoons brown sugar
1  tablespoon fresh lime juice
1  tablespoon chopped fresh mint
1  tablespoon minced garlic
1  teaspoon grated fresh ginger
1  teaspoon salt
1/2  teaspoon freshly ground black pepper
1/2   turkey breast, boned, skinned and cut into 1-1/2-inch cubes (3
pounds), or 2 pounds trimmed boneless beef (sirloin, top round, or
chuck) or boneless leg of lamb, cut into 1-1/2-inch cubes
   Lemon wedges (optional) 
   Fresh mint sprigs (optional) 

Directions
1. For the marinade, in a glass measure combine brandy, olive oil, brown
sugar, lime juice, mint, garlic, ginger, salt, and pepper. Pour the
mixture into a heavy-duty resealable plastic storage bag. Add the
turkey, seal the bag, and press the bag to coat the meat in the
marinade. Marinate in the refrigerator for 3 hours. 

2. Heat grill. On 8 skewers, thread 4 to 5 pieces of turkey or meat.
Grill kebabs over medium-hot heat, 12 to 16 minutes for turkey, or until
cooked through; or 10 to 12 minutes for medium-rare beef or lamb (145
degree F). If desired, garnish with lemon wedges and mint sprigs. Makes
8 servings. 

Note: To test for medium-hot heat, you should be able to hold your hand
over the coals at the height of the food for 3 seconds before you have
to pull it away. 

Make-Ahead Tip: Marinate turkey, beef, or lamb, covered. Refrigerate up
to 24 hours. 




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