Sofrito Crusted Turkey Brochettes with Ancho Salsa

Culinary Setting
Meal Type
Main Course, Entrée
1 HR
Cooking Style
Boneless Breast


1 Large red bell pepper, seeds and ribs removed

1 Large green bell pepper, seeds and ribs removed

2 Small onions

1 c green onions

1/2 habanero pepper, seeds and ribs removed

Vegetable oil As needed

1 tbsp minced fresh garlic

1/2 c chopped cilantro

Salt and freshly ground black pepper To Taste

3 Large whole tomatoes, cored and sliced

1 Medium red onion, peeled and sliced

Olive oil As needed

Salt and freshly ground black pepper To Taste

1 tbsp ancho chile puree

1 tbsp cilantro

1 tsp freshly squeezed lime juice

1 lb TURKEY BREAST, cut into 8 (2-oz) cubes

1 c sofrito (from recipe above)

1 Large green pepper, seeds and ribs removed

1 Medium sweet onion

4 to 8 whole button mushrooms, cleaned and stems removed

4 wood skewers



Dice bell peppers, 2 small onions, green onions and habanero about the same size. Slowly sauté in hot vegetable oil until all vegetables are tender.

Add garlic and sauté only until fragrant, about 30 seconds.

Transfer to a blender and add 1/2 cup chopped cilantro. Puree. Adjust seasonings with salt and pepper to taste.


Toss sliced tomatoes and onions with oil, salt and black pepper. Grill sliced tomatoes and red onion. Cool and dice tomatoes and onions.

Transfer to a bowl and add the olive oil, salt and pepper, ancho chile puree, 1 tablespoon cilantro and 1 teaspoon lime juice. Adjust seasoning with additional cilantro or lime juice.

Cover and reserve for service.


Marinate turkey cubes in sofrito for 2 to 4 hours in a covered dish in the refrigerator.

Cut 1 green bell pepper and 1 sweet onion the same size as the turkey breast.

Remove turkey from marinade and discard marinade. Assemble the skewers by alternating the turkey, pepper, onion and mushrooms.

Grill over direct heat until the internal temperature reaches 165 degrees F, turning the skewers as necessary.

Top each portion with Ancho Salsa.