These Caribbean inspired kebabs are incredibly flavorful and versatile. This recipe calls for the turkey to be brined, so there is no need to add salt to the spice rub mixture. The Jerk seasoning has a mild heat that can be adjusted. As is, this recipe will have a hint of heat, so if you are looking for something spicy, increase the amount of cayenne pepper.
Ingredients
1 skinless, boneless turkey breast (2 pounds, or 900 g)
Basic Brine Recipe
6 to 8 skewers
2 to 3 limes
Oil
1 ½ teaspoons onion powder
1 ½ teaspoons granulated sugar
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon cayenne pepper (add more if you want it spicy)
½ teaspoon black pepper
½ teaspoon allspice
½ teaspoon grated nutmeg
¼ teaspoon cinnamon
Method
Cut the turkey breast into 1¼-inch cubes (3 cm) and add to the brine. Brine for 2 to 3 hours.
Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create
a nonstick surface.
Remove the turkey cubes from the brine, rinse off, and pat the pieces dry with paper towels. Thread the brined turkey cubes onto the skewers. Remember not to overcrowd the skewers. Brush the kebabs with oil.
Combine all the ingredients for the spice rub mixture and evenly season the kebabs.
Place the kababs on the grill. Cook for 10 to 12 minutes, turning 1 to 2 times during the cooking process. The kebabs are done once the meat reaches an internal temperature of 165°F (74°C).
Remove the kebabs from the grill, squeeze fresh lime juice over the top, and serve.
4-6
servings30
minutes40
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minutesThese Caribbean inspired kebabs are incredibly flavorful and versatile. This recipe calls for the turkey to be brined, so there is no need to add salt to the spice rub mixture. The Jerk seasoning has a mild heat that can be adjusted. As is, this recipe will have a hint of heat, so if you are looking for something spicy, increase the amount of cayenne pepper.
Ingredients
1 skinless, boneless turkey breast (2 pounds, or 900 g)
Basic Brine Recipe
6 to 8 skewers
2 to 3 limes
Oil
1 ½ teaspoons onion powder
1 ½ teaspoons granulated sugar
1 teaspoon dried thyme
1 teaspoon garlic powder
½ teaspoon cayenne pepper (add more if you want it spicy)
½ teaspoon black pepper
½ teaspoon allspice
½ teaspoon grated nutmeg
¼ teaspoon cinnamon
Method
- Cut the turkey breast into 1¼-inch cubes (3 cm) and add to the brine. Brine for 2 to 3 hours.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create
a nonstick surface. - Remove the turkey cubes from the brine, rinse off, and pat the pieces dry with paper towels. Thread the brined turkey cubes onto the skewers. Remember not to overcrowd the skewers. Brush the kebabs with oil.
- Combine all the ingredients for the spice rub mixture and evenly season the kebabs.
- Place the kababs on the grill. Cook for 10 to 12 minutes, turning 1 to 2 times during the cooking process. The kebabs are done once the meat reaches an internal temperature of 165°F (74°C).
- Remove the kebabs from the grill, squeeze fresh lime juice over the top, and serve.
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