Fire Roasted Turkey Kabobs with Papaya-Chili Mojo
Servings: 6
Meal Type: Entree, Dinner
Ethnicity: Southwestern
Occasions: Father's Day, Memorial Day, Fourth of July
 
Chef: Marc Van Steyn, Executive Chef
Restaurant: Rigsby's Cuisine Volatile
Location: Columbus, OH

  

Amount Measure Ingredients Preparation
    Marinade  
1 Medium orange peeled and juiced
1 Medium lemon peeled and juiced
1 Tablespoon whole cumin  
1 Tablespoon whole coriander  
2 Sprigs rosemary  
7 Sprigs thyme  
1 Teaspoon black peppercorns  
1/2 Cup canola oil  
1 2-Pound TURKEY BREAST  
    Papaya-Chili Mojo  
2 Medium ripe papayas  
1/2 Medium jalapeno pepper  
2 Cloves garlic  
1 Medium lime juiced
1 Teaspoon cilantro  
1/2 Medium shallot  
2 Tablespoons rice wine vinegar  
    Kabobs  
2 Medium ripe mangos  
2 Medium red peppers seeded
1 Medium red onion  
    salt & pepper  

Method

Marinade

  1. Combine juices from orange and lemon in glass or other noncorrosive container along with peels from both.
  2. In a pan, toast the cumin and coriander for approximately 1 minute over medium heat.
  3. Combine all ingredients, except turkey, in bowl. Set aside.
  4. Remove skin from turkey breast and cut breast into 1-by-1-inch cubes.
  5. Place turkey into bowl containing marinade, stirring to coat all surfaces.
  6. Cover and refrigerate 2-6 hours.

Papaya-Chili Mojo

  1. Peel and seed papaya. Cut into small pieces and place in blender or food processor.
  2. Add all other ingredients to papaya in blender/food processor.
  3. Purée until smooth.
  4. If mixture appears too thick, add a small amount of orange juice until it reaches desired consistency.
  5. Serve chilled.

Kabobs

  1. Peel and cut mangos into 1-by-1-inch cubes.
  2. Cut peppers and onion into 1-by-1-inch cubes.
  3. Drain turkey from marinade and discard marinade. Alternate pieces of turkey, mango, onion and peppers on metal or bamboo skewers.
  4. Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method, using medium heat.
  5. Place skewers on grill rack, 4 inches from the heat. Grill approximately 5-6 minutes per side, until the internal temperature reaches 170 degrees F.

Marc Van Steyn, Executive Chef, Rigsby's Cuisine Volatile, Columbus, Ohio