2 tbsp (30 mL) coconut sugar (brown sugar can be substituted)
2 tbsp (30 mL) peanut butter
1 tbsp (30 mL) soy sauce
Zest and juice of 2 limes
1 handful of cilantro
For the kabobs:
1 1/2 lbs (680 g) turkey breast steaks or boneless turkey breast, cut into 1 inch cubes
1 zucchini, cut into thick rounds, then cut in half to make half moons
16 to 24 cherry tomatoes
2 bell peppers cut into 1 inch pieces
12 crimini mushrooms, cut in half
1 small pineapple, cut into 1 inch cubes
1/2 red onion, cut into large chunks
Pour all of your ingredients into your blender. Blend until all of the solid ingredients are ground up and incorporated into the sauce. Voila! You have your marinade.
Marinate your turkey. If possible, marinate overnight. If not, marinate for as long as possible. You are going to make a sauce out of the marinade so don’t skip this recipe if you don’t have a long time for a lengthy marinade. Even half an hour will do.
Using a slotted spoon remove your turkey from the marinade. Place the marinade in a saucepan and bring it to a boil. Reduce heat to a simmer and let bubble for 20 minutes. This makes a delicious sauce for with your kabobs.
Take your kabob skewers and thread on your meat and veggies.
Pre-heat your BBQ to high. Place kabobs on the BBQ. Turn the heat to medium and close the lid. Let grill for 4-6 minutes, then flip and cook for another 4-6 minutes or until turkey is cooked through.
Serve with sauce reduced from marinade, cilantro and limes. We love our kabobs on top of quinoa. Enjoy!
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