main course | on the grill | turkey

Mango Jerk Turkey Kabobs

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

Products Included In Recipe


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


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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