Summer cookouts are marked by delicious kabobs. And what better way to put a unique spin on the grilling classic than using not just your own wild-caught meat but also adding a little sweet to the flavor palette.
We're bringing a touch of aloha to your wild game menu with these mouthwatering Hawaiian Wild Turkey Kabobs. Picture succulent chunks of marinated turkey, perfectly charred on the grill and infused with the exotic flavors of pineapple and soy sauce. These kabobs are not only a delicious way to savor your hard-earned catch but also a delightful escape to the Hawaiian islands while right in your own backyard.
Hawaiian Wild Turkey Kabobs Recipe
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Ingredients
- 1 wild turkey breast
- 18 pineapple chunks
- 6 slices of bacon, thick cut
- 1 large red bell pepper, cut into large chunks
- 1 red onion, cut into large chunks
- 6 skewers
Marinade
- ¼ cup low-sodium soy sauce
- ¼ cup barbecue sauce
- ¼ cup pineapple juice
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 tablespoon olive oil
- 2 teaspoons minced garlic
- 2 tablespoons apple cider vinegar
Recipe Directions
1. Combine the marinade ingredients in a large bowl.
2. Cut the wild turkey breast into bite-size pieces (approximately 1 inch). You will need 18 pieces to make six skewers, so you might have some leftover meat depending on the size of the breast.
3. Place the wild turkey pieces into the marinade. (Alternatively, place the wild turkey breast into a zip-close bag and pour the marinade into bag.) Marinade for at least one hour or for 24 hours. Reserve the marinade for basting.
4. Preheat the grill to 225 F.
5. On metal grill skewers or presoaked wooden skewers, alternate pineapple, bell pepper, marinated turkey breast, red onion, and bacon. (I like to keep my piece of bacon continuous, but you can also cut it into pieces.)
6. Once the smoker is preheated, place the skewers directly onto the grill grates.
7. Allow the skewers to cook for approximately 1.5 to two hours, or until the turkey has an internal temperature of 165 F. Baste frequently during the cooking process with the reserve marinade until the turkey is almost done. Once the turkey as reached an internal temperature of 165 F, pull the kabobs off the grill. For a crispy bacon and charred wild turkey, increase the heat to high during the last few minutes of cooking and char both sides 30 seconds to one minute per side.
8. Enjoy right from the skewer or by pulling off pieces onto a plate.
READ MORE: 13 Spring Turkey Hunting Tips To Help You Nab a Big Gobbler
