What makes a grilled kabobs recipe good? The meat. Do you see the succulent meat in that picture? That mouth-watering, juice-covered, bacon-infused turkey? My husband brought it home for us from his hunting trip last weekend, and I couldn’t be more proud! He traveled down South to help my brother-in-law with some business for his ministry, Real Momentum, and they took a little detour to go hunting. Lucky for us, my husband was able to bring home the breast of a 17-pounder. Those suckers are BIG. Have you worked with wild turkey before? It was all new for me but Google stood by my side in the kitchen and helped me prepare the meat just right for our BBQ.
Working with wild turkey isn’t hard, it’s just way more meat that you’re used to. And a turkey breast is a little different than a chicken breast because it’s covered in a thin membrane . You’re supposed to remove it before cooking, but that’s no easy task. After removing one membrane, then another layer, then another, I finally gave up and prayed that the orange juice in the marinade would soften up anything left over. But really it worked great and the bird was tender and moist right off the grill.
So I knew going in, since this was wild game, the meat would tend to be tough. And I knew it was going to need a little help in the flavor department since it had so little fat on it. AND since I’ve been craving the sweet and spicy flavors of the Caribbean lately, I had an opportunity to really spice up this bird. I love the combination of Jamaican seasoning. There’s just something about the sweet and spicy cinnamon/nutmeg/allspice combination, wrapped up with a hot pepper sauce that makes me want to sip coconuts on the shore of crystal blue waters from sunrise to fire-burning sunset.
This grilled kabobs recipe is soooo easy! About the hardest part about the preparation for the recipe was waiting for it to marinate. Other than that, just slip the cubes of meat on the skewars, wrap them with bacon and set them on the grill for a few minutes. Easy. Simple. Done. Delicious.
This Jamaican Jerk Turkey Kabob recipe could really work for any type of meat: chicken, beef, pork, lamb. In fact, I would love to see your meal if you make it some night. Just tag the photo with @paleobaker and I’ll feature it on my IG account. I would love to see your creations in the kitchen!
- 1 1/2 pounds meat of your choice (turkey, chicken beef or lamb work great), cut into 1.5″ cubes
- 1/2 cup green onions, chopped
- 3 Tbs gluten-free tamari or soy sauce
- 1 Tbs bacon grease or ghee
- 1 Tbs [url href=”http://www.amazon.com/gp/product/B001I7MVG0/ref=as_li_tl?ie=UTF8&camp=1789&creative=390957&creativeASIN=B001I7MVG0&linkCode=as2&tag=refitast-20&linkId=4R4QB2CTTTR62SNF” target=”_blank”]apple cider vinegar[/url]
- 2 tsp honey
- 1 tsp kosher salt
- 1 tsp ground allspice
- 1 tsp black pepper
- 1/2 tsp nutmeg
- 1/2 tsp cinnamon
- 1/2 cup orange juice
- dash hot sauce (optional, but highly recommended)
- 1 pound bacon, cut in half
- Prepare the marinade by combining the green onions, soy sauce, oil, vinegar, honey, salt, allspice, pepper, nutmeg, cinnamon and orange juice in a small food processor and process for 1 min, or until everything is combined and smooth.
- Place the cubed meat into a shallow bowl and pour the marinade on top, stirring the meat to make sure it’s covered. Place bowl in the refrigerator and let marinate for 4-6 hours, or overnight.
- After marinating time is done, preheat the grill on medium heat. Thread meat onto skewers. Take a half piece of bacon and wrap it carefully around each piece of meat. Place each skewer on the grill cooking slowly and turning every few minutes until done, about 10 minutes or internal temperature of the meat is achieved (150 degrees for wild turkey, but other meats may be different).