Ingredients
- 2/3 cup (160ml) unsweetened pineapple juice
- 4 teaspoons prepared brown mustard
- 2 minced garlic cloves
- 4 tablespoons teriyaki sauce
- 2 teaspoons olive oil
- 4 tablespoons lemon juice
- 4 teaspoons sherry (optional)
- 20 oz (570g) skinless turkey breast in 1-inch cubes
- 1 red bell pepper in 1-inch thick slices
- 1 chopped red onion
- ½ cup (small handful) chopped zucchini (courgette) or halved button mushrooms
Method
- Whisk the pineapple juice, mustard, garlic, teriyaki sauce, oil, and lemon juice.
- Whisk in the sherry too, if using.
- Add the turkey to the mixture.
- Stir well and make sure everything is well combined.
- Cover and marinade in the refrigerator for about an hour.
- Prepare the barbeque for a medium-heat.
- Thread the turkey, red onions, bell pepper, and zucchini or mushrooms on to 8 skewers.
- Discard the marinade.
- Cook the kabobs on the preheated grill for 5 minutes or until the turkey is cooked through.
- Rotate the kabobs often as they cook, so they cook evenly.
Notes
- Chicken is often the poultry of choice when the weather is good and a cookout is on the cards, but don´t forget its cousin turkey, because that is also a tasty meat which is not only for Thanksgiving.
- This recipe sees the turkey marinated in a tangy mustard, garlic, lemon, and teriyaki mixture, and then threaded on to skewers to make kabobs which take mere minutes to cook through on the grill.
- See how colorful these look while they are still raw - you can imagine how much more amazing they would look if they were cooked, charred in places, and boasting that wonderful smoky BBQ aroma we all know and love.