1 Medium orange, peeled and juiced
1 Medium lemon, peeled and juiced
1 tbsp whole cumin
1 tbsp whole coriander
2 Sprigs rosemary
7 Sprigs thyme
1/2 c canola oil
1 tsp black peppercorns
1 2-lb TURKEY BREAST
2 Medium ripe papayas
1/2 Medium jalapeno pepper
2 Cloves garlic
1 Medium lime, juiced
1 tsp cilantro
1/2 Medium shallot
2 tbsp rice wine vinegar
2 Medium ripe mangos
2 Medium red peppers, seeded
1 Medium red onion
Salt & 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 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.
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.
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.
280 Total Calories
2 g Total Fat
0 g Saturated Fat
100 g Cholesterol
360 mg Sodium
30 g Total Carbohydrates
4 g Dietary Fiber
19 g Sugars
37 g Protein
40 % Daily Protein
260 % Daily Vitamin C
6 % Daily Calcium
15 % Daily Iron