When these babies are grilled correctly, they are amazing. They trick is to get them cooked through without burning them. Steve can do it, but I can’t. I served them undercooked to my parents, and completely charred to a few guests last summer. I think the trick is to keep the heat low, and make sure the bacon gets crispy.
2 cloves garlic, minced
1 tsp basil
1/2 tsp black pepper
1/4 cup vegetable oil
1/4 cup soy sauce
2 Tbls lemon juice
1 Tbls brown sugar
2 (3 pound) boneless turkey breast halves
1 (16 oz) pakage of bacon
You might also need:
Fresh Pineapple Chunks, Cherry Tomatoes, Sweet Onions, yellow squash, zucchini or any other type of veggies that you want on your kabobs. (Sometimes I save a little marinade for any veggies that might benefit from some extra flavor)
Cut turkey into 1" cubes. In a large bag, combine first 7 ingredients and mix well. Add turkey to marinade and let sit for about an hour, or more. Even overnight if you want to.
When its time to put together your kabobs, cut bacon slices in half and wrap each piece of turkey with a 1/2 strip of bacon. Then assemble your kabobs with desired fruits and veggies.
Grill kabobs until the bacon is all nice and crispy and enjoy. Makes about 10 kabobs with 4 pieces of turkey on each kabob. This will vary depending on how many veggies you put on the kabobs.
I get turkey breast halves at Smith’s. Sometimes they have them in the butchers case or sometimes by the chicken in a Jenni-O package.
If you don’t have turkey, I’m sure chicken would also be tasty.
If you didn’t want to use chicken or turkey – how good would shrimp be? Or, how good would bacon wrapped anything be? But seriously,
I have a recipe for bacon wrapped water chestnuts that we make at Christmas time, and I think they might work as a substitute for those of you who are not to hip on poultry.