Turkey And Shallot Kebabs

Course : Grilling
Serves: 4
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16 ounces turkey, boneless and skinless -- cut into 1 inch chunks
1 medium Onion -- coarsely chopped
1/2 cup sunflower oil
1 cup white wine
1 cup cider vinegar
1/2 cup fresh rosemary -- chopped

Preparation / Directions:

Combine onion, oil, white wine, cider vinegar and rosemary. Add turkey pieces and coat thoroughly. Cover and chill for 5 hours. Preheat grill to hot. Using metal skewers, pierce centers of each piece until full. Balance skewers on a grill pan and cook for 5 minutes each side, or until juices run clean. Serve hot with a spinach salad and soft crusty rolls.

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