Duration
30 minutes + 2 hours marinating time
Serves
6
Perfect for a summer grill-out, these wild turkey skewers bring together the best of both worlds—sweet and savory. Succulent chunks of turkey breast meat are threaded on a skewer with red onions, bell peppers, and sliced peaches. The honey mustard marinade makes these kebabs a little addicting.
Trust me when I say you’ll want to make extra to use as a dipping sauce. These skewers are delicious paired with other grilled veggies, like zucchini, and I also like to toss them into a bowl of lettuce with extra honey mustard for a crisp summer salad.
Whether you're cooking up a backyard barbecue or just looking for a fresh twist on your grill menu, these kebabs are a crowd-pleaser that will have everyone asking for more!
Ingredients
- 2 pounds wild turkey breast, cut into 1½” cubes
- 1 large red onion, cut into thick chunks
- 2 bell peppers, cut into 1½” squares
- 3 firm, under-ripe peaches
Honey Mustard Marinade
- ½ cup mayonnaise
- 1½ tbsp. yellow mustard
- 1 tbsp. dijon mustard
- 1 tbsp. honey
- 2 tbsp. apple cider vinegar
- 1 garlic clove, grated
- ¾ tsp. coarse sea salt
- ¼ tsp. cracked black pepper
Also works with
Special equipment
Preparation
- Make the honey mustard marinade by whisking all the ingredients together in a large bowl or resealable bag until well combined.
- Add the turkey, onion, bell pepper, and peaches to the marinade, making sure they're well coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
- Remove the turkey from the refrigerator at least 30 minutes before cooking. Meanwhile, prepare a grill for high heat and lightly oil the grates to prevent sticking. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
- Thread the marinated turkey, red onion, bell pepper, and peach wedges onto skewers, alternating for color and flavor variety.
- Place kebabs on the grill and cook for about 4 minutes on one side, flip, then cook for another 4 minutes on the opposite side until the turkey is cooked through and the outside edges are slightly charred. Do not overcook the turkey or it will dry out! Keep in mind that if you’re using metal skewers, the meat will cook a little faster than with wooden skewers.
- Serve hot off the grill, optionally garnished with fresh herbs like parsley or thyme. These pair beautifully with a light salad, grilled corn, or a cold pasta salad.
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Perfect for a summer grill-out, these wild turkey skewers bring together the best of both worlds—sweet and savory. Succulent chunks of turkey breast meat are threaded on a skewer with red onions, bell peppers, and sliced peaches. The honey mustard marinade makes these kebabs a little addicting.
Trust me when I say you’ll want to make extra to use as a dipping sauce. These skewers are delicious paired with other grilled veggies, like zucchini, and I also like to toss them into a bowl of lettuce with extra honey mustard for a crisp summer salad.
Whether you're cooking up a backyard barbecue or just looking for a fresh twist on your grill menu, these kebabs are a crowd-pleaser that will have everyone asking for more!
Ingredients
- 2 pounds wild turkey breast, cut into 1½” cubes
- 1 large red onion, cut into thick chunks
- 2 bell peppers, cut into 1½” squares
- 3 firm, under-ripe peaches
Honey Mustard Marinade
- ½ cup mayonnaise
- 1½ tbsp. yellow mustard
- 1 tbsp. dijon mustard
- 1 tbsp. honey
- 2 tbsp. apple cider vinegar
- 1 garlic clove, grated
- ¾ tsp. coarse sea salt
- ¼ tsp. cracked black pepper
Also works with
Special equipment
Preparation
- Make the honey mustard marinade by whisking all the ingredients together in a large bowl or resealable bag until well combined.
- Add the turkey, onion, bell pepper, and peaches to the marinade, making sure they're well coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
- Remove the turkey from the refrigerator at least 30 minutes before cooking. Meanwhile, prepare a grill for high heat and lightly oil the grates to prevent sticking. If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent them from burning.
- Thread the marinated turkey, red onion, bell pepper, and peach wedges onto skewers, alternating for color and flavor variety.
- Place kebabs on the grill and cook for about 4 minutes on one side, flip, then cook for another 4 minutes on the opposite side until the turkey is cooked through and the outside edges are slightly charred. Do not overcook the turkey or it will dry out! Keep in mind that if you’re using metal skewers, the meat will cook a little faster than with wooden skewers.
- Serve hot off the grill, optionally garnished with fresh herbs like parsley or thyme. These pair beautifully with a light salad, grilled corn, or a cold pasta salad.