Chef Van Steyn's Fire Roasted Turkey Kebabs

12 servings


  • Marinade:
  • 2 medium oranges, peeled and juiced
  • 2 medium lemons, peeled and juiced
  • 2 tablespoons whole cumin
  • 2 tablespoons whole coriander
  • 4 sprigs fresh rosemary
  • 14 sprigs fresh thyme
  • 2 teaspoons black peppercorns
  • 1 cup canola oil
  • One 4-pound turkey breast, boneless
  • Papaya-Chili Mojo:
  • 4 medium ripe papayas
  • 1 medium jalapeño
  • 4 cloves fresh garlic
  • 2 medium limes, juiced
  • 2 teaspoons cilantro
  • 1 medium shallot
  • 1/4 cup rice wine vinegar
  • Kebabs:
  • 4 medium ripe mangos
  • 4 medium red peppers, seeded
  • 2 medium red onions
  • To taste, salt and pepper


Combine the juices from the oranges and lemons in a glass or other noncorrosive container along with the peels from both.

In a pan, toast the cumin and coriander for approximately 1 minute over medium heat.

Combine all the marinade ingredients, except the turkey, in a bowl. Set aside.

Remove the skin from the turkey breast and cut the breast into 1 by 1-inch cubes.

Place the turkey into the container with the marinade, stirring to coat all surfaces.

Cover and refrigerate 2 to 6 hours.

For the mojo, peel and seed the papaya. Cut into chunks and place in a blender or food processor.

Add all the other mojo ingredients to the blender/food processor.

Purée until smooth.

If the mixture appears too thick, add a small amount of orange juice until it reaches desired consistency.

Cover and chill.

Peel and cut the mangos into 1 by 1-inch cubes.

Cut the peppers and onions into 1 by 1-inch cubes.

Drain the turkey from the marinade and discard the marinade. Alternate pieces of turkey, mango, onion and pepper on metal or bamboo skewers.

Spray the grill rack with nonstick vegetable spray. Prepare the grill for direct cooking method, using medium heat.

Place the skewers on the grill rack, 4 inches from the heat. Grill 5 to 6 minutes per side, until the internal temperature reaches 170 degrees F.

Serve the kebabs with the chilled Papaya-Chili Mojo.

Recipe reprinted by permission of National Turkey Federation. All rights reserved.

RecID 8177

nutrition information per serving

260 calories; 3g total fat; 80mg cholesterol; 250mg sodium; 30g carbohydrates; 5g fiber; 30g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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