Turkey Kebabs With Fresh Onion Marmalade

1 kg/2 lb boneless turkey, cut into bite-sized
pieces
4 red onions, peeled and quartered
2 tablespoons light soy sauce
2 tablespoons dry sherry
15 g/1/2 oz fresh root ginger, peeled and finely
chopped
2 cloves garlic, peeled and crushed
450 ml/3.4 pint chicken stock
750 g/11/2 lb onions, peeled aid finely sliced
s
freshly ground black pepper 2 tablespoons red wine vinegar
2 tablespoons clear honey
Garnish:
1/4 yellow pepper. cored, deseeded and finely
chopped
1/4 green pepper, cored, deseeded and finely
chopped
coriander sprigs

Thread the turkey and red onion quarters on to 4 kebab skewers. I.ay in a shallow dish with the soy sauce, sherry, ginger and garlic. Leave to marinate for 2 hours, turning occasionally. Pour the marinade and stock into the base of a steamer. Stir

in the onions and bring to the boil. Lay a piece of wet greaseproof paper in the top compartment. Arrange the kebabs on top. Season well with salt and pepper. Cover with a tight-fitting lid and steam over the stock for 15 to 20 minutes. Check the liquid level frequently, and add more boiling stock or water if necessary.

Remove the kebabs to one side and keep warns. Stir the vinegar and honey into the onion mixture. Boil to reduce until syrupy. Taste and adjust the seasoning if necessary.

Arrange the kebabs on warmed plates. Spoon over the sauce and garnish with chopped peppers and coriander leaves.

SERVES 4