Tropical Turkey Kebabs
Makes: 4
- 1 large boneless, skinless Ontario Turkey breast, about 2 lbs
- ¼ cup olive oil
- 1 of each red and green hot chili pepper finely chopped (optional)
- 2 scallions, minced
- ½ + ¼ cup dark rum
- 6 tbsp jerk spice
- 2 tbsp chopped fresh thyme
- 1 Onion, chopped (optional)
- 1 Sweet Pepper, chopped (optional)
- 1 whole pineapple, peeled, sliced into ½ thick rings
- 1 bottle Ted Reader BBQ No Sugar Added BBQ Sauce or Crazy Canuck Sauce
- ½ bunch fresh cilantro chopped
- ½ cup crushed beer nuts or honey peanuts
Using a sharp knife cut the turkey breast into 1 ½ – 2-inch pieces and place in a bowl. Drizzle with olive oil and mix. Add chilies, scallions, rum, jerk spice and thyme and mix well. Cover and marinate for up to 1 day refrigerated.
Divide the marinated turkey meat into 4 equal parts and thread onto 4 skewers. Add onions or sweet peppers as anchors on the end of each skewer and for additional flavour.
Grill the pineapple for 4 to 5 minutes per side until lightly charred and tender. Remove from grill. Slice the pineapple into ½ thick rings and finely chop a few pieces to use in the BBQ sauce. Save remaining sliced grilled pineapple to serve alongside the kebabs.
In a medium pot warm the BBQ sauce. Add ¼ rum and chopped pineapple. Stir, set aside keeping warm.
Grill the turkey skewers for 15-20 minutes turning frequently and basting with the pineapple rum BBQ sauce until the turkey is fully cooked internal temperature 165 F.
Remove the kebabs from the grill. Brush with extra sauce and sprinkle with crushed beer nuts and chopped fresh cilantro. Serve immediately.
Recipe courtesy of Chef Ted Reader
