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main course | on the grill | turkey

Mango Jerk Turkey Kabobs

Prep Time: 5 minutes Cooking Time: 15 minutes 4 servings


Products Included In Recipe

Ingredients

1 package Sea Salt & Cracked Black Pepper Boneless Turkey Fillets
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
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 ripe but firm mango, peeled and cut into large cubes
1/2 cup | 125 ml red onion, large dice

Directions

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 turkey fillets 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 (350°F | 175°C) 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).

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

Recipe courtesy of Chef Jason Wortzman

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