Yield: 6 Ethnicity: Latin   Meal Type: Main Course, Entrée   Occasion: Memorial Day, Fourth of July, Father's Day   Preparation Method: Marinade, Grill   Product Type: Turkey Breast   Dish Type: Kebab, Barbecue

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

1/2 Cup canola oil

1 Teaspoon black peppercorns

1 2-Pound TURKEY BREAST

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

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

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

Kebabs

2 Medium ripe mangos

2 Medium red peppers, seeded

1 Medium red onion

To taste salt & pepper

Peel and cut mangos into 1-by-1-inch cubes. Cut peppers and onion into 1-by-1-inch cubes. Drain turkey from marinade and discard marinade. Alternate pieces of turkey, mango, onion and peppers on metal or bamboo skewers. Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method, using medium heat. 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. Serve kebabs with chilled Papaya-Chili Mayo.

Recipe Source: Marc Van Steyn, Executive Chef, Rigsby's Cuisine Volatile, Columbus, Ohio Chef: Marc Van Steyn, Executive Chef Restaurant: Rigsby's Cuisine Volatile Location: Columbus, OH

Nutrition Facts Calories 280   % Daily Value* Total Fat 2g Saturated Fat 0g Cholesterol 100mg Sodium 360mg Total Carbohydrate 30g Dietary Fiber 4g Sugars 19g   Protein 37g   Vitamin A 40% Vitamin C 260% Calcium 6% Iron 15% *Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:   Calories: 2000 2500 Total Fat Less than 65g 80g Sat Fat Less than 20g 25g Cholesterol Less than 300mg 300mg Sodium Less than 2,400mg 2,400mg Total Carbohydrate   300g 375g Dietary Fiber   25g 30g Calories per gram: Fat 9 Carbohydrate 4 Protein 4