Wild Turkey Kabobs
- 1 cup of apple juice
- 1/2 cup of cider vinegar
- 1/2 cup of packed, dark brown sugar
- 3 tablespoons of Dijon mustard
- 1/4 teaspoon of fresh ground pepper
- 2 wild turkey breasts, sliced and cut into 1-inch cubes
- 2 large green bell peppers
- 1 large yellow bell pepper
- 1 large red bell pepper
- 1 large onion
- 1 pound of fresh mushrooms
- 12 or more wooden skewers
Mix marinade ingredients in a non-reactive bowl or bag. Add wild turkey cubes and refrigerate for eight to 24 hours.
Place all ingredients of marinade into a nonreactive sauce pan and bring to boil over high heat, stirring steadily. Reduce heat to medium and simmer mixture for about five minutes.
While preheating grill, (if using wooden skewers), place the skewers into warm water until ready for use. Clean, slice and cube peppers and onion, and remove stems from mushrooms. Alternately thread wild turkey cubes and vegetables onto skewers (thread skewer thru mushroom bottom and push through top). Grill kabobs 18 to 20 minutes, turning after first 10 minutes.
Yields 3 to 4 servings
On the Side - Grilled Pineapple Slices
- 1 20 oz. can of pineapple in heavy syrup
- 2 cups sugar
- 1 cup cinnamon
Mix sugar and cinnamon in flat container. Place each pineapple ring into mixture, covering both sides. Carefully remove and place ring on grill. Cook each side approximately five minutes. Yields 5 servings.
This kabob recipe is tried and true, right from the hills and hollers of Jersey County, Ill. It has been a family favorite since 1988, when the first harvested wild turkey entered our kitchen. Just the smell can take you back to that early morning; still such a memory of just how much you love the thrill of the hunt and why one returns to the challenge each year.
We savor the successful bounty of our springtime adventures as a family affair when we sit out by the grill reminiscing and sharing our springtime memories. Oh how that majestic bird can really give one the fever!