Maui Wild Turkey Kabobs

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Joined: March 18th, 2009, 3:39 pm

Maui Wild Turkey Kabobs

Postby d2bucktail » March 18th, 2009, 5:18 pm

I took a "healthy bites" grilling class in July 2003 through work and obtained the following recipe from that class.  We used domestic turkey in the class, but I've made it several times with wild and domestic turkey with excellent results.  My neighbors loved it the last time I made it! [:)]

Maui Wild Turkey Kabobs

1/2 cup pineapple juice (reserved from canned pineapple chunks - below)
1/4 tsp cayenne pepper
1/2 cup brown sugar (firm packed)
4 scallions (or green onions)
8 garlic cloves
2 TBSP distilled white vinegar
2 TBSP olive (or canola) oil
1 tsp ground allspice

1 15oz can pineapple chunks (use 1/2 cup juice - above)
1 green pepper (1" squares)
1 red pepper, (1" squares)
1 onion (peel, 1" squares)
fresh mushrooms
cherry tomatoes

2-3 lbs wild turkey breast (diced in 1" squares)

15-16 wood (or metal) skewers

Blend pineapple juice, sugar, scallions, garlic, oil, vinegar, and spices until thoroughly mixed.  Pour mixture in turkey and marinate in fridge for 5-24 hours.  (Marinating in a 1 gallon ziplock freezer bag works well)

Thread marinated turkey chunks alternating with pineapple, pepper, onion, mushrooms, and tomatoes.  Put turkey chunks on the ends of the skewers to secure veggies in the middle of the skewers.

Grill 15 minutes over direct (med) coals.  Watch closely - turn every 5 minutes to prevent burning.  Brush with marinate while cooking but be sure to cook at least 5 minutes after last basting.  It's done when turkey is no longer pink inside.  Cooking time depends on size of turkey chunks.

Approx Nutritional facts per serving:
serving size:  1/4 of recipe
calories:  150
fat: 2.2 grams (probably less with wild turkey)
saturated fat: .2 grams (probably less with wild turkey)
Sodium:  33 mg

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