Fire Roasted Turkey Kebabs

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 the toasted seeds with fresh rosemary, thyme, peppercorns and oil in a bowl with the fruit juices and peels. Set aside.

Remove skin from turkey breast and cut breast into 1-by-1-inch cubes.

Place turkey into container with marinade, stirring to coat all surfaces.

Cover and refrigerate 2-6 hours.

Peel and seed papaya. Cut into chunks and place in blender or food processor.

Add jalapeno, garlic, lime juice, cilantro, shallot and rice wine vinegar to 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.

Peel and cut mangos into 1-by-1-inch cubes.

Cut peppers and onions into 1-by-1-inch cubes.

Drain turkey from marinade and discard marinade. Alternate pieces of turkey, mango, onion and pepper 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 165 degrees F.

Serve kebabs with chilled Papaya-Chili Mayo.