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.

PREP: 30 minutes plus marinating

GRILL: about 10 minutes

MAKES: 6 main-dish servings

TURKEY KABOBS

1 garlic clove, crushed with garlic press

1 tablespoon olive oil

1 ½ teaspoons chili powder

¾ teaspoon paprika

¾ teaspoon salt

¼ teaspoon ground red pepper (cayenne)

¼ teaspoon ground black pepper

2 pounds skinless, boneless turkey breast, cut into 1 ½-inch cubes

GARDEN TOMATO JAM

1 navel orange

1 tablespoon olive oil

1 onion, chopped

7 large plum tomatoes (about 1 pound total), seeded and cut into 34-inch dice

13 cup golden raisins

¼ teaspoon salt

¼ cup loosely packed fresh cilantro leaves, chopped

4 (12-inch) metal skewers cilantro sprigs for garnish

1. Prepare kabobs: In large zip-tight plastic bag, combine garlic, oil, chili powder, paprika, salt, ground red pepper, and black pepper. Add turkey to bag, tossing 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.

2. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

3. Meanwhile, prepare tomato jam: From orange, grate 1 teaspoon peel and squeeze ¼ cup juice. In 10-inch skillet, heat oil over medium-low heat. Add onion and cook until golden, about 5 minutes, stirring occasionally. Add tomatoes, raisins, salt, and orange peel and juice. Increase heat to medium-high; cook until tomatoes soften and liquid evaporates, about 6 minutes. Remove skillet from heat. Stir chopped cilantro into tomato jam just before serving. Makes about 1 ½ cups.

4. Thread turkey on skewers. Place skewers on hot grill rack or pan. Cook until juices run clear when turkey is pierced with tip of knife, about 10 minutes, turning over once.

5. To serve, place skewers on platter; garnish with cilantro sprigs. Serve with tomato jam.

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EACH SERVING TURKEY: About 175 calories, 34g protein, 1g carbohydrate, 3g total fat (1g saturated), 94mg cholesterol, 355mg sodium

EACH ¼ CUP JAM: About 75 calories, 1g protein, 13g carbohydrate, 3g total fat (0g saturated), 0mg cholesterol, 105mg sodium