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Chef Van Steyn's Fire Roasted Turkey Kebabs

Source: National Turkey Federation
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  12 servings
RECIPE INGREDIENTS
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
1 4-Pound turkey breast, boneless

Papaya-Chili Mojo:
4 Medium ripe papayas
1 Medium jalapeno
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
DIRECTIONS
Combine juices from orange and lemon in glass or other noncorrosive container along with peels from both.


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


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


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


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


Cover and refrigerate 2-6 hours.


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


Add all other mojo ingredients to blender/food processor.


Purée until smooth.


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


Cover and chill.


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


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


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


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


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


Serve kebabs with chilled Papaya-Chili Mayo.


Recipe reprinted by permission of National Turkey Federation. All rights reserved.
Date Added: 02/05/2009
Nutrition Facts per Serving
Yield:   12 servings
Calories: 260
Fat. Total: 3g
Fiber: 5g
Carbohydrates, Total: 30g
Sodium: 250mg
% Cal. from Fat: 10%
Cholesterol: 80mg
Protein: 30g
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