Home Bookstore Cooking Reviews Site Map

Spicy Turkey Kabobs with
Raspberry-Plum Glaze

I have mostly been using my waffle maker for making waffles. However, there are additional plates that can be attached in place of the waffle iron. They are griddle/grill plates that can be attached as the grill or griddle. So, in this recipe, use the grill attachment or your favorite indoor grill. I don’t recommend cooking these out on the barbecue because they are rather delicate and could fall apart if they stick to a regular outdoor grill. I like the small pineapple tidbits and they do stay on the skewers quite well. You might prefer larger chunks 
of pineapple or other favorite fruits/vegetables.

 

Kabobs
1 pound ground turkey breast (check because often you see ground turkey and might pick up the “regular” ground turkey which is different than “turkey breast.”

1 cup crumbled Honeywheat Berry Bread, without crusts

1/4 cup chopped green onion (slice the white part of the onion in half lengthwise and then chop/slice)

2 tablespoons Kikkoman Lite Soy Sauce
1 egg
1 teaspoon chopped cilantro
1 clove garlic, minced in a garlic press
1/4 teaspoon McCormick Chinese Five Spice
1/4 teaspoon Fleur de Sel or sea salt
1/8 teaspoon freshly ground Tellicherry peppercorns

To skewer with turkey balls
1 green pepper, cut into bite size pieces, squares
1 (20-ounce) can pineapple tidbits or slice your own pieces from
a can of large pineapple slices.

Raspberry-Plum Glaze
1/4 cup Quinn’s Essential Raspberry Pepper Jelly
1 tablespoon butter

1 (8-ounce) bottle Golden Plum Sauce


16 Small wooden skewers

1.  Open grill and heat on high.

2.  Take out a large bowl. Place ground turkey, bread crumbs, green onion, soy sauce, egg, cilantro, garlic, five spice, salt and pepper in bowl and stir well with a wooden spoon.

3.   Form 32 balls with turkey mixture. Set on plate.

4.   Place pineapple tidbits in a bowl. Set the green pepper squares on a plate. Set 16 skewers on counter.

5.   Alternately, thread one meatball, three pineapple tidbits and a green pepper square onto skewer. Repeat. So, each skewer has two meatballs, 6 pineapple tidbits and two pieces green pepper.

6.   As you make the skewers, place them on the heated grill.

7.   Turn carefully about four times during the cooking process. When all sides have browned, melt the raspberry jelly and butter in a small saucepan. Mix up with a pastry brush and brush mixture all over kabobs. What occurs is a condensing and sweetening of the jelly. While the kabobs cook, they will be glossed over in a sticky sheen.

8.   When you have all the kabobs nicely browned, remove them from the grill and place on a large pan. Place under your oven broiler on low heat to keep warm.

9.  At this point, you have to work more quickly and pour some of the plum sauce into the grill. Stir around with the pastry brush and “slop” it back into the saucepan. This really helps to flavor the glaze. When you have mixed up this glaze, brush some over the kabobs and then broil until just sizzling. Serve with more sauce. You might want extra plum sauce, but I found that one bottle was enough. You can always add in some more pepper jelly if you prefer a spicier sauce. 

Makes 16 Kabobs with two meatballs per kabob.
Serves 4.

 

 
The Secret to this Recipe
is a Jelly made in Ellensburg, WA

Purchase Info

 

Printable Version 

Home Bookstore Cooking Reviews Site Map