Wild Turkey Teriyaki Kabobs
Tender cubes of wild turkey breast are marinated in teriyaki sauce, then skewered with bell peppers, zucchini, and pineapple for a sweet-savory grilled meal that’s perfect for using up your harvest.
Ingredients
- 12 boneless turkey breasts, cut into 1 1/2″ cubes
- 3 large bell peppers, cut into 8 pieces
- 3 zucchini, cut into 8 pieces
- 24 chunks pineapple
- 1 bottle teriyaki marinade
- 12 wooden skewers
Instructions
- Place turkey cubes in a re-sealable freezer bag and add teriyaki marinade.
- Refrigerate or place in an ice chest for 2 hours to marinate.
- Assemble kabobs by threading turkey, zucchini, pineapple, and bell pepper chunks onto the skewers.
- Grill 4-6 inches from medium coals for 15-20 minutes, brushing frequently with marinade, until the turkey is cooked through.
Cook’s Notes
Soak wooden skewers in water for about 30 minutes before grilling to prevent them from burning. Cut the turkey and vegetables into similarly sized pieces so everything cooks evenly.
Ingredient Swaps
Any wild game breast meat, such as pheasant or grouse, can be substituted for turkey. Feel free to swap in onions, mushrooms, or cherry tomatoes for the vegetables depending on what you have on hand.
Serving Suggestions
Serve the kabobs hot off the grill over steamed rice with an extra drizzle of teriyaki sauce. They also pair well with a simple side salad or grilled corn.
Storage & Reheating
Store leftover kabobs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, or remove the meat and vegetables from the skewers and reheat separately to avoid overcooking.
Common Questions
Can I bake these kabobs instead of grilling?
Yes, bake them on a sheet pan at 400°F for about 15-18 minutes, turning once, until the turkey reaches a safe internal temperature.
How do I know when the turkey is fully cooked?
Wild turkey breast should reach an internal temperature of 165°F; use a meat thermometer inserted into the thickest cube to check.
Can I marinate the turkey longer than 2 hours?
You can marinate up to 8 hours in the refrigerator for more flavor, but avoid going much longer since the marinade’s acidity can start to break down the meat’s texture.