November: Grilled Kebobs with Cherry Chipotle BBQ Sauce
You haven’t tasted kebobs like this.
Featured for November in our 2021 UniPro calendar.
Grilled Turkey Kabobs with Cherry Chipotle Sauce are a saucy number that will get double takes at the next barbeque! Enjoy charbroiled skewers in a rich crimson glaze of liquefied cherries and chipotle peppers. Smokey, sweet and sure to be a backyard favorite.
| Ingredients (Yield: 8 Servings) |
|
| Boneless Turkey Breast, thawed (if frozen) |
3 lb. |
| Yellow Peppers | 2 |
| Button Mushrooms, small, cleaned | 16 |
| Fresh Cherries, pitted | 3 cups |
| Tomato Paste | 2 tsp. |
| Apple Cider Vinegar |
2 tsp. |
| Molasses | 1/4 cup |
| Canned Chipotle Peppers in Adobo Sauce | 1 1/2 tsp. |
| Orange Juice, pulp-free | 1/3 cup |
| Lemon Zest | 1 tsp. |
| Salt | 2 tsp. |
| Butter | 2 tsp. |
| Yellow Onion, thinly sliced | 1 med |
| Garlic, minced | 2 cloves |
Directions:
1. Make the BBQ Sauce:
-
- Add the butter and onions to a sauce pan. Simmer on low heat until the onions soften, then
add the garlic and cook for another 2 minutes before adding the vinegar, cherries and orange juice. - Simmer the blend for 5 minutes until the cherries start to soften. Add the remaining ingredients, stirring the pot until everything is fully blended.
- Allow the pot to gently simmer for a further 20 minutes before using your immersion blender to liquefy the sauce.
- Allow the sauce to cool before storing in a jar or applying to your turkey and vegetables.
- Add the butter and onions to a sauce pan. Simmer on low heat until the onions soften, then
- Place bamboo skewers in a bowl of water until ready to use.
- Preheat grill to medium-high heat. Place turkey on hot grill and cook until internal temperature reaches well-done, 165° F as measured by a meat thermometer.
- Remove turkey from grill and cut into large cubes, leaving the grill on. Cut yellow peppers into large pieces.
- Thread turkey, yellow peppers, and mushrooms onto skewers. Cover generously with BBQ sauce.
- Place on hot grill and cook until peppers and mushrooms have been warmed through.