Tex-Mex turkey kebabs are the perfect protein to top this colorful, flavor explosion of a meal. We want more, por favor!
1 lb boneless, skinless turkey breast, cut into 1” cubes
1 c whole milk Greek yogurt
3 tbsp extra virgin olive oil
1 tbsp real maple syrup
2 cloves garlic, minced
2 tbsp fresh lime juice
½ tsp chili powder
¼ tsp onion powder
1 tsp cumin
1 ½ tsp sea salt
½ tsp freshly ground black pepper
In a medium sized bowl, combine the yogurt, garlic, maple, olive oil, lime juice, onion powder, chili powder, cumin, salt and pepper. Add the turkey pieces, and coat them with the marinade. Cover the bowl, and let them chill in the refrigerator for at least 2-3 hours. You can also prepare this the day before and let them marinate overnight.
After the turkey has marinated, it’s time to build the skewers! If using wooden skewers, soak them in warm water for 15-30 minutes before using to prevent burning. Put the turkey on the skewers until the skewer is full and there is an inch on either end, usually 4-5 pieces.
Preheat your grill on medium high heat.
Once the grill has reached temperature (around 450°F), it’s time to oil the grates. This prevents the skewers from sticking and helps facilitate those classic grill marks! Using grilling tongs, rub the grates with a wad of paper towels dipped in canola oil, making sure to coat the grates well. Give the grill 5-10 minutes to get back up to temperature after oiling.
Place the skewers on the grill, turning them frequently (every couple minutes) until golden and cooked through to an internal temperature of 165°F. This will take about 8-10 minutes.
Fill a bowl with your favorite greens, grains or vegetable noodles. Add in some grilled vegetables, a squeeze of fresh lime, cilantro, guacamole, salsa and crushed tortilla chips.