Peach Glazed Turkey Kabobs
Prep time: 15 minutes
Grill time: 12 to 15 minutes
Makes: 4 to 6 servings
- 3 ripe but firm Ontario peaches or nectarines, divided
- 1 shallot, chopped
- 2 cloves garlic, minced
- 2 tbsp (30 mL) each canola oil and cider vinegar
- 2 tbsp (30 mL) fresh cilantro, chopped
- 1/2 tsp (2 mL) salt
- 1 small Thai bird chili, sliced
- 1 boneless, skinless Ontario turkey breast, cubed (about 1 lb/ 454 g)
- 1 tbsp (15 mL) Ontario honey
- 1 red pepper, cubed
Pit, peel, and chop 1 of the peaches and place in small blender or food processor. Add shallot, garlic, oil, and vinegar. Puree until smooth. Pulse in cilantro and salt. Stir in chili.
Pit and cube remaining 2 peaches.
In a large bowl, toss cubed turkey with half of the peach marinade to coat. Cover and place in refrigerator for at least 1 hour or up to overnight. Stir honey into remaining marinade.
Alternately skewer turkey, peach, and red pepper onto soaked wooden or metal skewers. Place on greased grill over medium heat, turning and basting occasionally with remaining marinade for 12 to 15 minutes or until turkey is no longer pink inside.
Tip: If using wooden/bamboo skewers be sure to soak them for at least 20 minutes in water to prevent flare ups.
For a milder version, remove the seeds from the hot pepper.
Cut fruit and turkey into similar size cubes for more even grilling.
When picking out fresh peaches, make sure they are firm to the touch but have a wonderful, fragrant peach aroma. They will be perfect for grilling.
Per 6 servings: About 208 cal, 7 g total fat, 12 g carb, 2 g fibre, 25 g protein, 57 mg chol, 234 mg sodium, iron 1 mg, calcium 17 mg, vit A 65 RAE, vit C 58 mg
