Cook Time: 8-10min + 2hr Marinade
Makes: 4-5 Kabobs
- 1 Turkey Tenderloin (or you could also use the tip of the breast if you like)
- 1 Red Onion (Chopped into 2” sections)
- 1 Can of Pineapple (or fresh chopped into 1” sections)
- Wooden Skewers (soaked in water for 1hr)
- Thai Sweet Chili Sauce (for dipping)
- 1 Lime (sliced for serving)
- 1/2 Cup Olive Oil
- 1/2 Tsp. Spicy Thai Chili Oil
- 1/3 Cup Pineapple Juice
- Juice from 2 Limes
- Zest from 1 Lime
- Marinade; first step is to create the marinade by combining all ingredients in a medium sized non-reactive dish like ceramic or plastic. After cleaning up the turkey tenderloin, making sure to remove any tendons and even the thin clear layer of skin-like material on top of the tenderloin if you like, slice into 1-2” pieces. Typically you will get 14-17 pieces from one tenderloin, taken from a mature bird. Add the turkey to the marinade and mix well, cover with plastic wrap or lid and place in the fridge for 2hrs.
- When ready to grill, set temp on grill to high.
- To assemble the kabobs first carefully skewer two pieces of onion, followed by a couple pieces of pineapple, a piece of marinated turkey, and another couple pieces of pineapple. Bookending the turkey with pineapple will help keep it moist. Repeat this process two more times so you end up with 3 pieces of turkey per kabob, topping the kabob with red onion to help hold everything together.
- Brush assembled kabobs with marinade and then a dusting of salt.
- To help meat from sticking to the grill, add some oil to paper towel and carefully but quickly oil the grill just before placing the kabobs on. Cook kabobs for 8-10min over high heat, flipping every couple of minutes, closing the lid in between flipping. Even with an oiled grill, meat may stick a bit for the first couple of flips, so carefully flip the kabobs at first so things don’t rip off. If it feels like it’s really stuck, let it keep cooking a bit longer, eventually you will be able to flip kabobs.
- Kabobs should have a nice char on everything but don’t overcook the kabobs or the meat can get tough. Once done, remove and serve with some Thai Sweet Chili Sauce and some fresh lime.
Recipe by: Michael Higgins