INGREDIENTS:For the marinade:
2 mediumoranges, peeled and juiced
2 mediumlemons, peeled and juiced
2 Tbsps.whole cumin
2 Tbsps.whole coriander
4 sprigsfresh rosemary
14 sprigsfresh thyme
2 tsps.black peppercorns
1 cupcanola oil
4 lb.boneless turkey breast
For the papaya-chili mojo:
4 mediumripe papayas
1 mediumjalapeño
4 clovesgarlic
2 mediumlimes, juiced
2 tsps.cilantro
1 medium shallot
¼ cuprice wine vinegar
For the kabobs:
4 mediumripe mangos
4 mediumred peppers, seeded
2 mediumred onions
to tastesalt and pepperDIRECTIONS:1. For the marinade: Combine juices from orange and lemon in glass or other non-corrosive container along with peels from both. In a pan, toast the cumin and coriander for approximately 1 minute over medium heat. Combine all marinade ingredients, except turkey, in bowl; set aside.
2. Remove skin from turkey breast and cut breast into 1-in. x 1-in. cubes. Place turkey into container with marinade, stirring to coat all surfaces. Cover and refrigerate 2 to 6 hours.
3. For the papaya-chili mojo: Peel and seed papaya. Cut into small pieces and place in blender or food processor; add all other mojo ingredients (jalapeño through rice wine vinegar) to blender/processor and puree until smooth. If mixture appears too thick, add a small amount of orange juice. Cover and chill.
4. For the kabobs: Peel and cut mangos into 1-in. x 1-in. cubes. Cut peppers and onions into 1 x 1 cubes. Drain turkey from marinade and discard marinade. Alternate pieces of turkey, mango, onion and pepper on metal or bamboo skewers.
5. Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method, using medium heat. Place skewers on grill rack, 4 inches from heat. Grill approximately 5 to 6 minutes per side, until internal temperature reaches 170ºF.
6. Serve kabobs with chilled papaya-chili mojo. SERVINGS:2 servings From:Recipe from the National Turkey PHOTO CREDIT:Photo Credit: