Spices, glaze flavor skewered turkey

Here are a few reasons to cook kebabs: Small chunks of lean meat can be marinated with a variety of seasonings. Skewers can be customized for individual portions, and grilled or broiled in the oven. They cook in minutes. Best of all, they are a crowd pleaser.

This recipe uses turkey breast, marinated in a quickly assembled mixture of spices and herbs. If you’ve had your fill of turkey for the season, boneless chicken breasts or thighs would work just as well. The glaze is a finishing touch that lends a hint of sweetness and gives the kebabs a lovely mahogany finish.

You’ll need to soak 6 medium-length bamboo skewers for 30 minutes.

The kebabs need to marinate for 30 minutes at room temperature or for at least 2 hours and up to 8 hours in the refrigerator.

Apple Cider Glazed

Turkey Kebabs

For the kebabs: 1 tablespoon mild olive oil 1 tablespoon apple cider

vinegar 2 teaspoons light brown sugar ½ teaspoon kosher salt ½ teaspoon ground black pepper ½ teaspoon grated nutmeg ¼ teaspoon ground ginger ½ teaspoon crushed mixed dried herbs, such as a combination of oregano, parsley, chives, thyme and/ or fines herbes

1 ¼ pounds boneless, skinless turkey or chicken breast or turkey breast tenderloins, cut into 1-inch cubes For the glaze: 1 ½ cups unsweetened apple cider ½ cup chicken broth 2 teaspoons light brown sugar Kosher salt

For the kebabs: Whisk together the oil, vinegar, brown sugar, salt, pepper, nutmeg, ginger and herbs in a medium bowl. Add the turkey and stir to coat. Cover with plastic wrap; marinate for 30 minutes at room temperature or for at least 2 hours in the refrigerator.

For the glaze: Combine the apple cider, broth, brown sugar and a pinch of salt in a small skillet or saute pan. Bring to a boil over medium-high heat. Cook 10 to 15 minutes, adjusting the heat as needed to maintain a steady boil, until the liquid has reduced just to the consistency of light syrup. Watch closely to avoid overreducing. Remove from the heat.

Prepare the grill for direct medium-high heat. Grease the grill grate with cooking oil spray and place it on the grill. Have ready a spray water bottle for taming any flames. Or heat broiler. Thread the turkey onto the soaked skewers. If desired, place two pieces of heavy-duty aluminum foil on the grill to keep the ends of the skewers from burning. Grill or broil 4 minutes, until the kebabs have grill marks. Use tongs to turn over the skewers. Brush the cooked side of kebabs with half of the glaze.

Grill or broil 4 minutes more; turn and brush second side of the kebabs with the remaining glaze. Grill or broil 2 minutes more or until meat reaches an internal temperature of 165 degrees.

Let the kebabs rest 5 minutes before serving. Makes 6 kebabs. Nutrition information: Each kebab contains approximately 140 calories, 23 g protein, 1 g fat, 7 g carbohydrate (6 g sugar), 60 mg cholesterol, 135 mg sodium and no fiber.

Carbohydrate choices: ½ .