This tasty turkey kabob recipe is idea for a cookout, snack or even appetizer, and the flavors are delicious without being too bold. The turkey is marinated in a mixture of pineapple, mustard, garlic, teriyaki, lemon, and perhaps a splash of sherry too, and these flavors are really good but they do not overpower the taste of the turkey, simply enhance it. Just one hour of marinating time is sufficient for the turkey to take on these flavors, so pop the turkey mixture into the refrigerator and then you can prepare the barbeque for a medium heat while the turkey is soaking up all those wonderful flavors. The result of your efforts will be delicious, healthy, low-fat kabobs which everyone in the family will enjoy.
Along with the marinated turkey, we are adding red onion, bell pepper and mushrooms to the kabobs, for a splash of color and also for the nutrients. If you thought barbequed food could not be good for you, this is an excellent recipe to try, because it is very low in fat and calories, yet you will find the kabobs truly satisfying. As well as being healthy, this recipe is fun to make, and you can add any other ingredients you want to use. Some people like to thread pineapple chunks on to the skewers along with the veggies or even instead of them, and it is true pineapple has a special flavor affinity with turkey. These kabobs are layered with juicy turkey and flavorful vegetables, so they are sure to be a hit.
The Special Flavor Combination
The main reason this is such a special recipe is what we are using to marinate the turkey. You have the sweetness of pineapple juice and teriyaki along with the aromatic bite of mustard and garlic, and a bright citrus zing from the lemon. These flavors offer a well-rounded, tangy flavor, which coats the turkey with deliciousness before it goes on the barbeque. The moisture from the marinade also helps the turkey stay moist while cooking but do bear in mind you are using a hot, dry heat and a lean, almost fat-free cut of meat so it is very important you keep an eye on the turkey kabobs during cooking. The last thing you want to do is overcook them because the turkey will dry out if you are not careful. Depending on the size of your turkey chunks and the exact temperature of your barbeque, these might be done in just 5 minutes.
This recipe makes 8 small kabobs, which is enough for 8 appetizers or 4 main dishes as long as there are some side dishes as well. Consider a simple rice or pasta-based salad as the side dish, or a tossed green salad with some kind of flavorful dressing. These kabobs have veggies on them as well as the turkey so you do not have to make a vegetable side dish unless you want to. If you have any of these left over, you can remove the meat and vegetables from the skewers and have them the next day with potatoes or rice perhaps, or even over noodles. If you are using bamboo skewers soak them in cold water for half an hour before putting them on the barbeque.
- ⅔ cup unsweetened pineapple juice
- 4 teaspoons prepared brown mustard
- 2 minced garlic cloves
- 4 tablespoons teriyaki sauce
- 2 teaspoons olive oil
- 4 tablespoons lemon juice
- 4 teaspoons sherry (optional)
- 20 oz skinless turkey breast in 1-inch cubes
- 1 red bell pepper in 1-inch thick slices
- 1 chopped red onion
- ½ cup halved button mushrooms
- Whisk the pineapple juice, mustard, garlic, teriyaki sauce, oil, and lemon juice.
- Whisk in the sherry too, if using.
- Add the turkey to the mixture.
- Stir well and make sure everything is well combined.
- Cover and marinade in the refrigerator for about an hour.
- Prepare the barbeque for a medium-heat.
- Thread the turkey, red onions, bell pepper, and mushrooms on to 8 skewers.
- Discard the marinade.
- Cook the kabobs on the barbeque for 5 minutes or until the turkey is cooked through.
- Rotate the kabobs often as they cook, so they cook evenly.
Chicken is often the poultry of choice when the weather is good and a cookout is on the cards, but do not forget its cousin turkey, because that is also a tasty meat which is not only for Thanksgiving. This recipe sees the turkey marinated in a tangy mustard, garlic, lemon, and teriyaki mixture, and then threaded on to skewers to make kabobs which take mere minutes to cook through on the barbeque. See how colorful these look while they are still raw – you can imagine how much more amazing they would look if they were cooked, charred in places, and boasting that wonderful smoky barbeque aroma we all know and love.
Leave a Reply
- Classic Beef Burger with Swiss Cheese Tomato and Cucumber May 10, 2016
- Barbequed Hawaiian Guava Chicken Thighs May 5, 2016
- Non-Mayo Based Cabbage Coleslaw April 26, 2016
- Bold and Smoky Barbecue Sauce Kansas City Style April 22, 2016
- Spicy Cowboy Beans with Beef and Bacon April 13, 2016
- Dijon Mustard and Rhubarb Barbeque Sauce April 1, 2016
- Tenderloin Wrapped in Bacon Stuffed with Gorgonzola and Fig March 26, 2016
- 4 Ways to Barbeque Chicken Breast for Best Results March 20, 2016
- 4 Summer Drink Ideas for Your Next Barbeque March 20, 2016
- Grilled New Englander Seafood Pizza March 12, 2016
- Home (40234 Views)
- One of the Best Recipes for Grilled Eggplant (16109 Views)
- A Healthy Grilled Mixed Vegetables Recipe (11157 Views)
- Grilled Vegetable Kabobs (9216 Views)
- Herb Marinated Pork Kabobs with Vegetables (8660 Views)
- Kiwi Apple Mocktail (8431 Views)
- White Wine Marinated Chicken Breasts (8078 Views)
- Grilled Vegetable Lasagna Recipe (7864 Views)
- Easy Grilled Chinese Vegetables Packets (7493 Views)
- Portabella Mushroom Burger Recipe (6989 Views)