2 lb Turkey breast, diced 1″ cube
2 Bell Peppers diced 1″ cube
1 md Onion, diced 1″ cube
1 lg Can pineapple chunks
10 lg Mushrooms
* Make sure the Kabob swords fit your grill. Either they should fit entirely inside the grill or long enough to place across the lip of the cooker like a rotisserie. This way the meat and vegetables will cook evenly. * Make a moderate fire. Dice all of the turkey breast, onion, and bell peppers. Alternate red and green peppers to make a nice presentation. Use the pineapple juice to marinate the mushrooms for about an hour. Thread the meat and vegetables on the swords as you think will make a good presentation. Cook over the fire until the meat is done. Baste with the pineapple juice while cooking. Serve with white rice. Submitted By KEN HAYCOOK <KHAYCOOK@UNICOMP.NET>On THU, 22 JUN 1995 105604 -0500 (CDT)