Grilled wild turkey Tequila & cilantro lime kabob


1 pound wild turkey, cubed “breast or thigh
¼ cup gold tequila
¼ lime juice
4 cloves garlic, minced
½ cup cilantro, chopped
½ tsp cumin
1/2 tsp smoked paprika
1 tsp cracked pepper
½ tsp red pepper flakes
3 tbls olive oil
1 large red onion, sliced
2 large bells peppers, sliced
1 lime sliced into 6 slices


  • In large glass bowl mix tequila, lime juice, garlic, paprika, cumin, pepper, cilantro, red pepper flakes and oil
  • Add turkey chunks, mix and cover, refrigerate for 1-2 hours
  • While meat is marinating, soak your wooden skewers
  • Pull meat from fridge and start to assemble, onion, meat, pepper, meat & repeat
  • Pre heat grill on high, lower to medium heat, grill each kabob for 5 mins each side. Until turkey reaches 155 degrees.
  • If your kabobs start to burn move to a cooler area on grill
  • Remove, squeeze lime wedge over each kabob and enjoy.

If you don’t have a grill and still want to make these you can bake your Kabobs @375 for 35-40 minutes or until they reach 155 degrees

— Jeremiah Doughty 

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