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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Japanese >> Japanese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In small bowl dissolve bouillon in boiling water. In gallon size, self closing plastic bag, combine bouillon, soy sauce, sherry, ginger, garlic, and turkey strips. Close bag and shake mixture to coat. Refrigerate 4 hours or overnight. Drain marinade; discard. On skewers weave turkey strips around mushrooms and red and green pepper cubes. Preheat charcoal grill for direct heat cooking. Grill skewers 4-5 minutes or until turkey is no longer pink. If desired, prepare another recipe of marinade by combining first six ingredients to use for brushing on grilled skewers and as dipping sauce. DO NOT use any of original marinade as a dipping sauce when serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken bouillon granule	1/2	teaspoon		-	-	-	-
water	2	tablespoons	boiling	0.0	0.0	0.0	0.0
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
sherry	2	tablespoons		-	-	-	-
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
turkey breast	2		cut	1039.6824	1.2768	215.7797	13.4976
metal skewer	8			-	-	-	-
mushroom	1/2	lb		77.1108	15.3995	5.0802	1.1113
red bell pepper	1/2		cut	-	-	-	-
green bell pepper	1/2		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.