Grilled Turkey Skewers with Okra, Pineapple, and Guajillo Coconut Cilantro Marinade

Name: Grilled Turkey Skewers with Okra, Pineapple, and Guajillo Coconut Cilantro Marinade
Prep time: 30 min
Cook time: 14 min
Total time: 44 min
Yield: 4
Cuisine: Fusión latino-tropical
Ingredients: 21 oz turkey breast, cubed; 7 oz fresh okra; 9 oz fresh pineapple; 0.7 oz dried guajillo chile; 0.5 cup unsweetened coconut milk; 0.5 cup fresh cilantro; 4 cloves garlic; 2 tbsp lime juice; 1 tbsp honey; 1 tsp ground cumin; 1.5 tsp salt; 1 tsp black pepper; 2 tbsp olive oil

Original turkey skewers marinated in a silky blend of guajillo chile, coconut milk, and cilantro, threaded with fresh okra and pineapple for a balance of smoky, herbal, and sweet flavors on the grill.

30 minPrep

14 minCook

44 minTotal

4Servings

Gluten-FreeDairy-FreeHigh Protein

Ingredients

Adjust servings

600 g turkey breast, cubed (1.25 inch)
200 g fresh okra (whole, without stalks duros)
250 g fresh pineapple (1.25 inch)
20 g dried guajillo chile (without semillas, approx. 2 pieces)
120 ml unsweetened coconut milk (for the adobo)
25 g fresh cilantro (leaves and stalks tiernos)
12 g garlic (chopped)
30 ml lime juice (freshly squeezed)
15 ml honey (for equilibrar the picor)
2 g ground cumin (for the adobo)
8 g salt (divided)
2 g black pepper (freshly ground)
30 ml olive oil (more extra for engrasar the parrilla)

Nutrition facts

per serving

311 kcal

Calories

36 g

Protein

14 g

Carbs

12 g

Fat

3 g

Fiber

11 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

No declared allergens

Instructions

1
1. If using wooden skewers, soak them in water for 20 minutes to prevent burning. Preheat the grill to medium-high heat, about 450 °F / 230 °C.
2
2. Place the guajillo chile in a bowl and cover with very hot water for 10 minutes until softened. Drain well.
3
3. Blend the softened guajillo chile with the coconut milk, cilantro, garlic, lime juice, honey, ground cumin, 6 g salt, black pepper, and 15 ml olive oil until smooth.
4
4. Transfer the turkey cubes to a large bowl, add the marinade, and toss well to coat every piece. Let rest for 15 minutes in a cool spot while you prepare the okra and pineapple.
5
5. Toss the okra and pineapple with the remaining 15 ml olive oil and the remaining 2 g salt to season them lightly.
6
6. Build the skewers by alternating marinated turkey, okra, and pineapple until all ingredients are used. Discard any marinade left in the turkey bowl.
7
7. Lightly oil the grill grates. Place the skewers over medium-high heat, 450 °F / 230 °C, and grill for 12 to 14 minutes, turning every 3 to 4 minutes, until the turkey is fully cooked and reaches an internal temperature of 165 °F / 74 °C, the okra is tender, and the pineapple is caramelized at the edges.
8
8. Remove the skewers from the grill and let them rest for 3 minutes before serving so the turkey juices can redistribute.
9
9. Serve the skewers hot, with a little extra cilantro or a few extra drops of lime if desired.

Chef tips

Cut the turkey, okra, and pineapple into similar sizes for even cooking. If the grill runs very hot, move the skewers to a medium-heat zone so the coconut milk in the marinade does not brown too quickly.

Substitutions

You can swap the turkey for boneless chicken in the same amount. If you cannot find okra, use thick half-moons of zucchini instead. Honey can be replaced with agave syrup for a no-honey version.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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