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 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.
1/4 cup Quinn’s Essential Raspberry Pepper Jelly
1 tablespoon butter
1 (8-ounce) bottle Golden Plum Sauce
16 Small wooden skewers
Open grill and heat on high.
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.
Form 32 balls with turkey mixture. Set on plate.
Place pineapple tidbits in a bowl. Set the green pepper
squares on a plate. Set 16 skewers on counter.
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
As you make the skewers, place them on the heated grill.
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.
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.
16 Kabobs with two meatballs per kabob.