Grilled Turkey Skewers with Charred Apricots and Smoked Paprika Glaze

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes before starting. Preheat the grill to medium-high heat, about 450°F / 230°C.

2. 2

   In a large bowl, mix 30 ml olive oil, lemon juice, garlic, 2 teaspoons smoked paprika, cumin, oregano, 1 teaspoon salt, and black pepper.

3. 3

   Add the turkey cubes to the bowl and toss well to coat with the marinade. Let rest for 15 minutes in a cool place while you prepare the remaining ingredients.

4. 4

   In a small bowl, mix the honey, sherry vinegar, the remaining 1 teaspoon smoked paprika, the remaining 15 ml olive oil, and the remaining 1/2 teaspoon salt to make the glaze.

5. 5

   Thread the turkey, red onion petals, and apricot halves onto the skewers, alternating them so they are evenly distributed.

6. 6

   Clean and lightly oil the grill grates. Place the skewers on the hot grill and cook for 6 to 7 minutes on the first side.

7. 7

   Turn them over and brush with some of the glaze. Cook 5 to 8 minutes more, turning once if needed, until the turkey is fully cooked and reaches an internal temperature of 165°F / 74°C, and the onion and apricots are charred at the edges.

8. 8

   Remove the skewers from the grill and brush with the remaining glaze. Let rest for 3 minutes so the juices can settle.

9. 9

   Finish with the chopped fresh parsley and serve immediately.