Grilled Sweet and Sour Turkey Kebabs

These grilled sweet and sour turkey kebabs are the perfect summertime grilling recipe. Delicious turkey chunks skewered with pineapple, orange slices, bell peppers, red onion and glazed with a homemade sweet and sour sauce. Plus these beautiful kebabs cook up in just 20 minutes! 

This #TurkeyLovers campaign is a sponsored post on behalf of Healthy Aperture Blogger Network. All opinions are 100% my own.

You guys I love me some turkey and oh so rarely do I eat it not in the month of November. I mean, I eat it in cold cut form but I’m not usually roasting it up Thanksgiving style. However, I really need to change my ways. Turkey is underrated and not just for cold fall and winter months. Ya’ feel me?

PLUS turkey is a healthy lean protein that (as we have covered above) is straight up delicious all. year. round.

Now, of course, I couldn’t just throw some turkey in the oven and tell you it’s perfect for summer. Nope. What kind of summer recipe is made in the oven? Not in my house! I want my house to remain as cool as a cucumber in the summer. I don’t want to pay some astronomical electric bill because the AC had to be going non-stop because I’m all willy-nilly with the use of the oven.

That was really off topic but I have a real distaste for high electric bills.

But back to these grilled sweet and sour turkey kebabs. They’re made right on the grill and glazed to sticky sweet and sour perfection. Yes, the sauce has to be made on the stove but don’t worry, it doesn’t heat your house up. In all honesty, the hardest part of this recipe is putting all the goodies onto the kebab skewers. It took what felt like forever BUT that was also because I was gabbing non-stop to Gina.  I imagine if you’re a focused individual it won’t take that long.

Yeah, I’m a bit of a talker. In high school, I once got two detentions in one day for talking – totally lame.

After your grilled sweet and sour turkey kebabs have been…kebabed? Simply throw them on the grill, get to grilling, then glaze with your crazy delicious sweet and sour sauce. Turkey is not only amazing tasting but it’s a perfect little canvas to soak up all that tangy fruity glazed flavor.

Oh, and don’t think you just have to cut up some meat and throw it on the kebab. This glaze would work perfectly on turkey drumsticks, ground turkey burgers, grilled turkey tenderloin or even drizzled on some grilled turkey sausages and peppers.

GET TO GRILLING FOLKS! It’s summertime!

{Looking for some more turkey recipes? Try my Summer Bolognese, Peach BBQ Grilled Turkey Legs, Herbed Mayonnaise Roast Turkey, Leftover Thanksgiving Sandwich with Moist Maker, Puff Pastry Turkey Pot Pie, Turkey Cranberry Pesto Panini, Adobo Butter Turkey, Homemade Haight Ashbury Sandwich, Baked Turkey Bacon Onion Sandwiches, Turkey Monte Cristo, Turkey Wild Rice Chili or my Turkey Apple Brie Panini with Honey Mustard Maple Mayo}

Sweet and Sour Turkey Kebabs

These sweet and sour turkey kebabs are the perfect summertime grilling recipe. Delicious turkey chunks skewered with pineapple, orange slices, bell peppers, red onion and glazed with a homemade sweet and sour sauce. Plus these beautiful kebabs cook up in just 20 minutes!

Yield: 10 kebabs

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Ingredients:

For kebabs:

• 1 pineapple, cleaned and cut into chunks
• 3 navel oranges, thinly sliced
• 2 pounds boneless turkey thigh meat, cut into chunks
• 2 red bell peppers, cored, cut into bite size pieces
• 2 yellow bell peppers, cored, cut into bite size pieces
• 1 red onion, quartered

For sauce:

• 1/4 cup pineapple juice
• 1/4 cup orange juice
• 1/4 cup seasoned rice wine vinegar
• 1/3 cup brown sugar
• 3 tablespoons ketchup
• 1 tablespoon low sodium soy sauce
• 1 tablespoon corn starch
• 1 tablespoon cold water

Directions:

For skewers:
Heat grill to medium high heat.

Using long skewers skewer on a pineapple chunk, an orange slice folded in half, a turkey chunk, a pepper slice and a piece of red onion. Repeat 1 or 2 times depending on length of kebab sticks. Continue until you run out of meat.

Add kebabs to your grill and grill for about 15 minutes or until the vegetables are slightly charred and the turkey reaches an internal temperature of 175°.

Glaze each kebab with the sweet and sour sauce, flip, glaze the other side and cook for just a few minutes to help make the glaze sticky.

Serve with a little extra sauce for dipping.

For glaze:
Add juices, vinegar, brown sugar, ketchup and soy sauce to a small skillet. Simmer gently over medium heat.

In a small bowl whisk together cornstarch and cold water.

Add cornstarch mixture to your skillet mixture and whisk till smooth and thick. Remove from heat and set aside until ready to use.