1-2 lbs (0.5 - 1 kg) skinless, boneless turkey breast
1/2 cup (125 mL) raspberry jam (or Other jam/jelly)
1/4 (50 mL) cup soy sauce
2 tbsp (25 mL) ginger root, grated
2 tbsp (25 mL) lemon juice
2 cloves garlic, chopped
Slice turkey breast into ¾" (2cm) cubes. Combine remaining ingredients and pour into a large plastic (zip-loc) bag. Mix turkey, remove air and seal. Refrigerate for at least 2 - 24 hours, turn bag occasionally to ensure marinade contacts all the meat.
Place turkey cubes onto skewers and grill 5-10 minutes over medium heat, turning occasionally. To prevent sticking, grease grill. Meat is done when juices run clear. Do not overcook!
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