Cut the turkey breast and the red onion into about 1 ½ inch (4 cm) cubes.
Put all the ingredients for the marinade in a large bowl and mix well.
Add the turkey and onion cubes, and coat well with marinade.
Cover and refrigerate for 2 hours.
For the herb and coriander sauce:
Put all the ingredients for the sauce in a bowl. Mix well.
Cover and refrigerate for a minimum of 30 minutes to allow the flavours of the sauce to mix well.
Preheat the BBQ to medium heat. Lightly oil the grill.
Drain the turkey and discard the marinade.
Thread the turkey and onion cubes alternatively onto the skewers.
Grill the turkey skewers for about 8 minutes on each side, flipping them once. The turkey skewers will be ready when the turkey is no longer pink and the internal temperature, taken with a meat thermometer inserted in one of the turkey cubes, reaches 165°F (74°C).
Serve the turkey skewers with the herb and coriander sauce and grilled vegetables, a salad or rice.
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