- 3 [6-ounce / 170-mL] cans frozen orange juice concentrate, thawed
- 2 tablespoons [30 mL] grated lime rind
- 1 1/4 cups [310 mL] frshly squeezed lime juice
- 1 cup [250 mL] honey
- 4 or 5 Jalapeno peppers, seeded then chopped
- 10 cloves garlic, minced
- 1 teaspoon [5 mL] salt
- 2 pounds [900 g] turkey white, into 1 1/4-inch [3-cm] each cubes
- 4 medium sweet red or green peppers, membranes removed and seeded, into 1-inch [2.5-cm] pieces
- 3 small zucchinis, into 3/4-inch [2-cm] thick slices
- 2 small summer squash, into 3/4-inch [2-cm] thick slices
- 8 ounces [227 g] whole fresh mushrooms, cleaned
- 1 large red onion, into 1-inch [2.5-cm] pieces
- 3 medium limes, into wedges
- 8 metal skewers, or wooden skewers soaked into cold water for 15 minutes to prevent burning
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- For the marinade, well mix together thawed orange juice concentrate, grated lime rind, fresh lime juice, honey, chopped Jalapeno peppers, minced garlic and salt.
- Pour half of marinade into zipper plastic bag.
- Add turkey cubes, seal and turn bag over to well coat turkey cubes with marinade.
- Pour remaining marinade into another zipper plastic bagr.
- Add sweet red or green pepper pieces, zucchini and summer squash slices, mushrooms, red onion pieces and lime wedges.
- Seal and turn bag over to well coat all vegetables.
- Refrigerate both bags for at least 8 hours or overnight, turning bags from time to time.
- When ready, prepare barbecue for direct heat; preheat to medium intensity.
- Drain trukey cubes; throw away marinade.
- Drain vegetables reserving marinade separately.
- Alternately thread turkey cubes, vegetables pieces and lime wedges onto metal or soaked wooden skewers.
- Wrap skewers into al foil and barbecue onto hot barbecue rack for 8 à 10 minutes, turning at half time.
- Remove al foil and brush skewers with some of reserved marinade.
- Barbecue for approximately 10 to 12 minutes more, until juice clear from turkey cubes and vegetables are soft, turning and brushing skewers with remaining marinade afer 5 to 6 minutes.
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