Grilled Turkey Skewers with Portobello, Firm Pear, and Rosemary Honey Lemon Marinade

Instructions

1. 1

   If using wooden skewers, soak them in water for 20 minutes to prevent burning on the grill.

2. 2

   In a large bowl, combine 30 ml (2 tbsp) olive oil, honey, lemon juice, lemon zest, garlic, rosemary, smoked paprika, salt, and black pepper until the marinade is well blended.

3. 3

   Add the turkey breast cubes to the bowl and toss to coat completely with the marinade. Let rest for 15 minutes in the refrigerator.

4. 4

   Meanwhile, place the portobello pieces, firm pear, and red onion in another bowl. Add the remaining 15 ml (1 tbsp) olive oil and an extra pinch of salt and pepper; toss gently.

5. 5

   Preheat the grill to medium-high heat, about 425 °F / 220 °C. Clean and lightly oil the grates.

6. 6

   Thread the skewers, alternating turkey, portobello, pear, and red onion until all ingredients are used.

7. 7

   Place the skewers on the hot grill and cook for 12 to 15 minutes at 425 °F / 220 °C, turning every 3 to 4 minutes for even browning.

8. 8

   Cook until the turkey is fully done and reaches an internal temperature of 165 °F / 74 °C, and until the pear and portobello are tender with lightly caramelized edges.

9. 9

   Remove the skewers from the grill, sprinkle with fresh parsley, and let rest for 3 minutes before serving.