Here are a few reasons to cook kebabs: Small chunks of lean meat can be marinated with a variety of seasonings. Skewers can be customized for individual portions, and grilled or broiled in the oven. They cook in minutes. Best of all, they are a crowd-pleaser.
This recipe uses turkey breast, marinated in a quickly assembled mixture of spices and herbs. The glaze is a finishing touch that lends a hint of sweetness and gives the kebabs a lovely mahogany finish.
You'll need to soak 6 medium-length bamboo skewers for 30 minutes.
Make Ahead: The kebabs need to marinate for 30 minutes at room temperature or for at least 2 hours and up to 8 hours in the refrigerator.
Servings: 3 - 6
Yield: Makes 6 kebabs
- For the kebabs
- 1 tablespoon mild olive oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons light brown sugar
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground ginger
- 1/2 teaspoon crushed mixed dried herbs, such as a combination of oregano, parsley, chives, thyme and/or fines herbes
- 1 1/4 pounds boneless, skinless turkey breast or turkey breast tenderloins, cut into 1-inch cubes
- For the glaze
- 1 1/2 cups unsweetened, fresh apple cider
- 1/2 cup homemade or no-salt-added chicken broth
- 2 teaspoons light brown sugar
- Kosher salt
For the kebabs: Whisk together the oil, vinegar, brown sugar, salt, pepper, nutmeg, ginger and herbs in a medium bowl. Add the turkey pieces and stir to coat. Cover with plastic wrap; marinate for 30 minutes at room temperature or for at least 2 hours in the refrigerator.
For the glaze: Combine the apple cider, broth, brown sugar and a pinch of salt in a small skillet or saute pan. Bring to a boil over medium-high heat. Cook for 10 to 15 minutes, adjusting the heat as needed to maintain a steady boil, until the liquid has reduced just to the consistency of light syrup. Watch closely to avoid over-reducing. Remove from the heat.
Prepare the grill for direct heat. If using a gas grill, preheat to medium-high (450 degrees). If using a charcoal grill, light the charcoal; when the coals are ready, distribute them evenly over the cooking area. For a medium-hot fire, you should be able to hold your hand about 6 inches above the coals for 4 or 5 seconds. Grease the grill grate with cooking oil spray and place it on the grill. Have ready a spray water bottle for taming any flames.
Thread the turkey onto the soaked skewers. If desired, place two pieces of heavy-duty aluminum foil on the grill to keep the ends of the skewers from burning. Transfer to the grill; close the lid and cook for about 4 minutes, until the kebabs have grill marks.
Use tongs to turn over the skewers. Brush the cooked side of kebabs with half of the glaze. Close the grill lid and cook for 4 minutes. Uncover and turn the skewers again, brushing the second side of the kebabs with the remaining glaze and moving the kebabs to a cool section of the grill if they are browning too fast. Close the lid and cook for 2 minutes. The turkey is done when an instant-read thermometer inserted into the thickest part of the turkey registers 165 degrees.
Rest the kebabs 5 minutes before serving.
From Nourish columnist Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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