Grilled Chipotle Orange Turkey Kabobs
Yield: 6 servings
Bold, smoky chipotle meets the fresh, sweet flavor of orange in these easy kabobs!
Ingredients
- ½ cup orange marmalade
- 2½ tablespoons olive oil, divided
- ⅛ teaspoon chipotle powder
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- ½ teaspoon Morton kosher salt, plus a bit more for sprinkling over assembled kabobs
- ⅛ teaspoon black pepper, plus a bit more for sprinkling over assembled kabobs
- 1½ pounds turkey breast tenderloin, cut into 1" to 1¼" pieces
- 1 medium red onion, layers separated, cut into 1" to 1¼" pieces
- 2 medium navel oranges, cut into 3/16"-thick rounds, and then cut the rounds in half
- 2 medium navel oranges, cut in half
Instructions
- In a medium bowl, combine orange marmalade, 2 tablespoons of the olive oil, chipotle powder, cumin, cinnamon, salt, and pepper. Remove roughly half of this orange marinade/glaze to a separate small bowl and reserve for brushing over skewers while on the grill. Add turkey pieces to the remaining orange marinade/glaze in the medium bowl and fold to coat evenly.
- Add onion pieces to a small bowl and drizzle with remaining ½ tablespoon of olive oil. Fold to coat evenly.
- Add turkey, onion, and thin orange slices to skewers, alternating between each one. When adding the orange slices, fold each half-round in half, sandwiching it between the other pieces (see my photos). Sprinkle assembled kabobs with salt and black pepper, to taste.
- Heat grill to medium to medium-high heat, about 425° F. Make sure grates are scrubbed clean and then oiled (see Notes).
- Place orange halves cut-side down and turkey kabobs on hot grill grates and cook for 4 to 5 minutes, or until distinct charred marks form. Remove orange halves to a serving platter. Flip kabobs over, brush half of the reserved orange marinade/glaze over the top of each kabob, and cook for another 4 to 5 minutes. Flip one more time, brush on the remaining orange marinade/glaze, and grill until turkey is cooked through, to 145°F. Total cook time will vary, more or less, depending on size of turkey pieces and actual grill temperature.
- Remove kabobs to the serving platter, along with the grilled orange halves for squeezing over the kabobs as desired. Let kabobs rest a few minutes, then serve while still hot.
Notes
To oil grill grates: Add some cooking oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.
Keep a thin metal spatula/turner on hand while grilling: The marmalade can cause the kabobs to want to stick - if this is an issue, use a thin metal turner to gently release the kabobs from the grates before flipping, to avoid tearing the kabobs.
Nutrition Information:
Serving: 1 Calories: 340kcal Carbohydrates: 17g Protein: 38g Fat: 13g Saturated Fat: 3g Polyunsaturated Fat: 9g Cholesterol: 103mg Sodium: 240mg Fiber: 2g Sugar: 13g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.