Fire Roasted Turkey Kebabs

By Chef Marc Van Steyn, Executive Chef, Rigsby's Cuisine Volatile
Culinary Setting
Cooking Style
Boneless Breast


2 Medium oranges, peeled and juiced

2 Medium lemons, peeled and juiced

2 tbsp whole cumin

2 tbsp whole coriander

4 Sprigs fresh rosemary

14 Sprigs fresh thyme

2 tsp black peppercorns

1 c canola oil

1 4-lb TURKEY BREAST, boneless

4 Medium ripe papayas

1 Medium jalapeno

4 Cloves fresh garlic

2 Medium limes, juiced

2 tsp cilantro

1 Medium shallot

1/4 c rice wine vinegar

4 Medium ripe mangos

4 Medium red peppers, seeded

2 Medium red onions

Salt and pepper To taste




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.


Nutrition Facts

260 Total Calories

20 Calories from Fat

2 g Total Fat

4 % Daily Total Fat

0 g Saturated Fat

0 % Daily Saturated Fat

80 g Cholesterol

27 % Daily Cholesterol

250 mg Sodium

10 % Daily Sodium

30 g Total Carbohydrates

10 % Daily Total Carbohydrates

5 g Dietary Fiber

20 % Daily Dietary Fiber

20 g Sugars

30 g Protein

60 % Daily Protein

290 % Daily Vitamin C

6 % Daily Calcium

10 % Daily Iron