Mango Jerk Turkey Kabobs | Canadian Turkey

Nutritional Information

Per serving

Calories:

290 (Per serving (1/4 recipe)

Protein:

38 g

Fat:

5 g

Carbohydrates:

19 g

Sodium:

860 mg

Credit
Manitoba Turkey Producers

1Granny's Boneless, Skinless Turkey Breast
1 tbsp | 15 ml coconut or corn oil
1 tbsp | 15 ml garlic, chopped
1 tbsp | 15 ml ginger, chopped
1 cup | 250 ml green onion, chopped
1/2 tsp | 2.5 ml jalapeno peppers, chopped (for an extra hot marinate use Habanera or Scotch Bonnet chilies)
1 bay leaf
2 tbsp | 30 ml dark rum
1 tbsp | 15 ml fresh lime juice
1/2 tsp | 2.5 ml salt
1 tsp | 5 ml ground allspice
1 tsp | 5 ml fresh thyme
1 tbsp | 15 ml brown sugar
1 ripe but firm mango, peeled and cut into large cubes
1/2 cup | 125 ml red onion, large dice

Cooking Tip: Cooking over hardwood charcoal and adding dried allspice berries to the coals will produce the most authentic “jerk” flavour.

To make the marinade combine oil, garlic, ginger, green onion, jalapeno, bay leaf, rum, lime juice, salt, allspice, thyme and brown sugar. Puree in a food processor or blender until finely chopped.
Cut the breast into large cubes. Mix the turkey cubes with marinade.
Cover and refrigerate for 4 -24 hours.
Thread onion, mango and turkey onto 4 skewers alternating each item.
Cook over medium heat (350ᵒF | 175ᵒC) on an oiled grill for about 15 minutes, turning once halfway through. The turkey is cooked when the internal temperature reaches 170°F (77°C).