Spicy and tender grilled Jerk Turkey nestled in a bed of crispy peppers and topped with mango salsa, can you imagine anything more vibrant and flavorful? This festive handheld bite is the perfect addition to any summer celebration and a surefire way to impress your guests.
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Now on to the recipe details…
1 lb boneless, skinless turkey breast sliced into 1“ thick cutlets
For the marinade
1/2 tsp allspice
1 tsp thyme
1/4 tsp nutmeg
1/4 tsp black pepper
1/4 tsp cinnamon
3 tbsp honey
2 tbsp orange juice
1 tbsp olive oil
2 tsp soy sauce
1 lime, zest and juice
2 scallions, chopped into 1” pieces
3 cloves of garlic, peeled
1 tbsp grated ginger
2 Scotch bonnet peppers (you can substitute small habanero peppers if you can’t find Scotch bonnet)
For the lettuce cups
1 head Boston Bib lettuce
fresh mango salsa, store bought
1 red bell pepper, julienned
1 orange bell pepper, julienned
1 yellow bell pepper, julienned
1 bunch scallions, cut into thin rounds
⅓ cup walnuts, chopped
MARINADE AND GRILL THE TURKEY
Place all of the marinade ingredients in a blender or food processor. Pulse until well combined.
Place the turkey cutlets in a single layer in a baking dish or a zip-top bag.
Slowly pour the marinade mixture over the turkey, making sure to flip each piece and coat both sides. Cover, or seal the bag, and refrigerate for at least four hours or overnight.
Once marinated, preheat the grill to medium-high heat.
Brush the grill grates with canola oil and grill the turkey breasts for 3-4 minutes on each side. The turkey should register an internal temperature of 165°F when done.
Transfer to a serving platter to cool.
ASSEMBLE THE LETTUCE CUPS
Slice the grilled turkey into half inch wide strips.
Lay 8 individual pieces of bibb lettuce on a tray. Place a mix of julienned peppers on each piece of lettuce followed by 2-3 pieces of turkey, a spoonful of mango salsa and a sprinkle of scallions and walnuts. Serve immediately.