Turkey Fruit Kabobs Recipes

TURKEY KOFTA KABOBS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Combine ground turkey, onion, garlic, cilantro, egg, chile pepper, coriander, paprika, chili powder, and salt together in a large bowl; mix thoroughly.
• Divide turkey mixture into twelve 1/4-cup portions, roll into log-shaped ovals, and place on a baking sheet.
• Grill ovals over indirect heat on middle rack, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

FRUIT KABOBS

Steps:

• Toss apple and pear with lemon juice. Divide fruit into 12 portions and thread onto wooden skewers. Combine dip ingredients in a small bowl; serve with the kabobs.

TURKEY FRUIT KABOBS

Steps:

• In a small bowl, combine the lemonade concentrate, oil and soy sauce. Pour 1/2 cup marinade into a large resealable plastic bag; add turkey. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. On four metal or soaked wooden skewers, alternately thread turkey and fruits. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack., Grill, covered, over medium-hot heat or broil 4 in. from the heat for 6-8 minutes or until meat is no longer pink, basting frequently with reserved marinade.

TROPICAL FRUIT KEBABS

Steps:

• Place the butter in a small skillet. Split the vanilla bean and scrape the seeds onto the butter. Mash seeds into the butter with the back of a spoon. Add the scraped pod and melt the butter over low heat. Remove from heat and set aside to steep.
• Heat the coconut cream and heavy cream in a small saucepan over medium heat until simmering. Remove from heat and stir in chocolate until melted and smooth. Stir in the lime zest. Set aside. (The vanilla butter and chocolate sauce can be made up to 3 days ahead, refrigerated, and reheated before grilling.)
• If using wooden skewers, soak them in water for 30 minutes before grilling. Prepare an outdoor grill with a low-medium fire.
• Prepare the fruit for the skewers, cutting the fruit into 2-inch chunks. Thread the fruit onto 8 (8-inch) skewers, alternating the mango and papaya. Brush lightly with some of the vanilla butter. Grill the fruit until lightly charred but not mushy, turning as needed, about 5 minutes per side. Pool about 2 tablespoons chocolate sauce on each of 4 plates, arrange 2 skewers on each plate, and drizzle with a bit of vanilla butter.

LAZY LEMONADE TURKEY AND FRUIT KABOBS

Steps:

• To Marinate: In a small bowl, whisk together the lemonade concentrate, soy sauce and olive oil. Place turkey cubes in a large, resealable plastic bag and pour all but 1/4 cup of the marinade over the turkey. Seal bag and refrigerate for 2 hours or overnight.
• Preheat grill to medium high heat and lightly oil grate.
• Place mango and melon in reserved 1/4 cup of marinade. Drain turkey of its marinade and thread onto 10 or 12 inch skewers. On seperate skewers thread mango and melon chunks, alternating fruits.
• Grill turkey kabobs for 10 to 12 minutes, or until turkey is no longer pink in the center, turning once. Add fruit kabobs to grill when turkey kabobs are turned; grill both turkey and fruit kabobs for another 5 to 6 minutes, turning once, and brush with 1/4 cup reserved marinade.

PINEAPPLE RUM TURKEY KABOBS

Steps:

• Cut turkey into 1 inch pieces. Place in a zip lock bag.
• For marinade, in a small bowl combine the pineapple juice, rum, brown sugar, lemon zest, and oil.
• Pour over turkey and seal bag. Place in refrigerator for 4-24 hours.
• Drain turkey, reserving marinade.
• In a small saucepan bring marinade to a boil. Boil gently, uncovered for 1 minute then remove from heat.
• On 4 12-inch metal skewers, alternately thread turkey and onion, leaving ¼ inch between pieces.
• On four additional skewers, alternately thread plums and pineapples. Brush onion and fruit with some of the marinade.
• Place kabobs on the rack of an uncovered grill. Grill until turkey is no longer pink. (Allow 12-14 minutes for turkey and about 5 minutes for the fruit.).
• Serve the turkey, onion and fruit over rice.

PINEAPPLE-RUM TURKEY KABOBS

Steps:

• Cut turkey into 1-inch cubes.
• Place turkey in a self-sealing plastic bag set in a shallow dish.
• For marinade, combine 1/3 cup pineapple juice, the 3 tablespoons of rum, brown sugar, lemon grass or lemon peel and oil.
• Pour over turkey.
• Seal bag.
• Marinate in refrigerator at least 4 hours or up to 24 hours, turning bag occasionally.
• Drain turkey, reserving marinade.
• In a small saucepan bring reserved marinade to boiling.
• Boil gently, uncovered, for 1 minute.
• Remove from heat.
• On four 12-inch metal skewers, alternately thread turkey and onion, leaving about a 1/4-inch space between pieces.
• Alternately thread plums pineapple onto 4 more skewers.
• Grill turkey and fruit kabobs on the rack of an uncovered grill directly over medium coals until turkey and onion are tender, turkey is no longer pink and fruit is heated through, turning once and brushing occasionally with the heated marinade during the last half of grilling.
• (Allow 12 to 14 minutes for turkey and onion and about 5 minutes for fruit.) If desired, serve over hot cooked rice.