Grilled Turkey Skewers with Kohlrabi, Red Onion, and Pear-Mustard-Sage Marinade

Instructions

1. 1

   1. In a large bowl, combine the grated pear, Dijon mustard, 45 ml (3 tbsp) olive oil, apple cider vinegar, chopped sage, garlic, 6 g (1 tsp) kosher salt, 2 g (3/4 tsp) black pepper, smoked paprika, honey, and lemon juice until a thick marinade forms.

2. 2

   2. Add the turkey cubes to the bowl and toss well to coat. Let rest for 15 minutes in a cool spot or refrigerated while you prepare the vegetables.

3. 3

   3. Place the kohlrabi in another bowl and toss with the remaining 15 ml (1 tbsp) olive oil, 2 g (1/4 tsp) kosher salt, and 1 g (1/4 tsp) black pepper. Add the red onion and toss gently.

4. 4

   4. Preheat the grill to medium-high heat, about 450 °F / 230 °C. Clean and lightly oil the grates to prevent the turkey and pear marinade from sticking.

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   5. Thread the skewers, alternating marinated turkey, kohlrabi, and red onion wedges until all ingredients are used. Discard any marinade left in the bowl.

6. 6

   6. Grill the skewers at 450 °F / 230 °C for 12 to 14 minutes, turning every 3 to 4 minutes so they cook evenly and brown nicely. The turkey should reach an internal temperature of 165 °F / 74 °C.

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   7. Transfer the skewers to a platter and let them rest for 3 minutes before serving so the juices redistribute and the kohlrabi finishes softening from the residual heat.

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   8. Serve the skewers hot, making sure each portion includes turkey, kohlrabi, and onion with the caramelized bits of the pear-mustard-sage marinade.