3 tbsp. med. dry sherry
2/3 c. soy sauce
3 tbsp. dark brown sugar
1/2 c. cooking oil
1 tbsp. peeled & shredded ginger root
1 clove garlic, minced
1 tsp. grated lemon rind
1 tsp. red pepper flakes
4 scallions, minced
3 lb. turkey breast, skinned, boned & cut into 1 1/4" cubes
1 leek, cut crosswise into 6 pieces (or canned onions)
2 lg. zucchini, cut crosswise into 6 pieces
12 lg. cherry tomatoes
1 tsp. minced parsley

In a bowl combine sherry, sugar, oil, soy sauce, ginger root, garlic, lemon rind, pepper flakes and scallions. Put turkey cubes in a shallow glass dish large enough to hold them in one layer. Pour marinade over turkey and toss well to coat. Cover and marinate at room temperature at least 4 hours or overnight in refrigerator. Mix occasionally.

Cook leek in boiling water for 2 minutes; add the zucchini and cook 1 minute. Drain and refresh in cold water, pat dry. Thread 6-10 inch metal skewers with turkey, leek, zucchini and tomatoes. Place on broiler pan and brush with half of marinade. Broil in preheated broiler about 4 inches from heat for 4 minutes. Turn and baste with remaining marinade. Broil another 4-4 1/2 minutes until turkey is firm. Sprinkle with parsley. Mushrooms may also be added to the skewer. Serve with rice. Serves 6.