Rosemary-Marinated Turkey Skewers

I often make these skewers on winter evenings in Turkey; we eat a lot of turkey meat
during our stay there. Turkey breast has a coarser meat texture than chicken, and both the
consistency and flavor are reminiscent of fresh ham.

Turkey meat is excellent for grilling, either on skewers or in slices.

Grilled Turkey Skewers Marinated in Orange and Rosemary
• peel and juice from 1 organic orange
• ¼ cup (50 ml) olive oil infused with lemon
• 2 tablespoons finely chopped rosemary
• one turkey breast, 1 lb. 5 oz. (600 g)
• 2 yellow bell peppers
• salt and pepper
• olive oil, for brushing

Grate the orange peel finely, and mix with the juice from the orange and the olive oil. Stir
in the rosemary. Dice the turkey breast in 1-inch (3 cm) cubes. Place them in a plastic
freezer bag and pour in the marinade. Close the bag and mix the turkey cubes and
marinade to coat.

Place the bag in a deep plate and leave it in the refrigerator, preferably for 24 hours. Turn
the bag a few times during this time.

Dice the peppers evenly, also in 1-inch (3-cm) cubes. Place the turkey pieces in a colander
to let the marinade drain thoroughly.

Alternately thread turkey meat and bell peppers onto the skewers. If you use wooden
skewers, you’ll need to let them soak in water for about half an hour before using them, or
they can easily catch fire from the heat of the grill. Season the skewers with salt and
pepper, and brush on some olive oil.

Brush some oil on the hot grill. Cook the skewers over direct heat, 1½ minutes per side, 6 minutes altogether. Place the skewers on the side of the grill, over indirect heat, for 5
minutes. If you use a meat thermometer, the meat is ready when the thermometer registers
158ºF (70ºC).

Serve the turkey skewers with avocado salsa and feta cheese butter.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund