Grilled Turkey Kebabs with a cherry chipotle bbq sauce

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


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.
  1. Place bamboo skewers in a bowl of water until ready to use.
  2. 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.
  3. Remove turkey from grill and cut into large cubes, leaving the grill on. Cut yellow peppers into large pieces.
  4. Thread turkey, yellow peppers, and mushrooms onto skewers. Cover generously with BBQ sauce.
  5. Place on hot grill and cook until peppers and mushrooms have been warmed through.