© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
Skip the takeout box and bring the flavors from your favorite Chinese menu item to your grill. Grilled Sweet and Sour Turkey Kebabs couple the tanginess of citrus with rich turkey thighs for an unbelievable, yet familiar, combination on your plate. New to grilling? Don’t miss our tips for perfecting skewers on the grill.
For kebabs
1 pineapple, cleaned and cut into chunks
3 navel oranges, thinly sliced
2 lbs boneless turkey thigh meat, cut into chunks
2 red bell peppers, cored, cut into bite size pieces
2 yellow bell peppers, cored, cut into bite size pieces
1 red onion, qtered
For sauce
1/4 c pineapple juice
1/4 c orange juice
1/4 c seasoned rice wine vinegar
1/3 c brown sugar
3 tbsp ketchup
1 tbsp low sodium soy sauce
1 tbsp corn starch
1 tbsp cold water
For skewers:
Heat grill to medium high heat.
Using long skewers skewer on a pineapple chunk, an orange slice folded in half, a turkey chunk, a pepper slice and a piece of red onion. Repeat 1 or 2 times depending on length of kebab sticks. Continue until you run out of meat.
Add kebabs to your grill and grill for about 15 minutes or until the vegetables are slightly charred and the turkey reaches an internal temperature of 175°F.
Glaze each kebab with the sweet and sour sauce, flip, glaze the other side and cook for just a few minutes to help make the glaze sticky.
Serve with a little extra sauce for dipping.
For glaze:
Add juices, vinegar, brown sugar, ketchup and soy sauce to a small skillet. Simmer gently over medium heat.
In a small bowl whisk together cornstarch and cold water.
Add cornstarch mixture to your skillet mixture and whisk till smooth and thick. Remove from heat and set aside until ready to use.