Grilled Turkey Skewers with Nopales, Red Onion, and Guajillo Cocoa Lime Marinade

Instructions

1. 1

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

2. 2

   2. Heat a small skillet or griddle over medium heat. Toast the guajillo chiles for 10 to 15 seconds per side, being careful not to burn them. Transfer them to a bowl with hot water and let them soak for 10 minutes.

3. 3

   3. In a blender, combine the soaked and drained guajillo chiles, garlic, cocoa powder, lime juice, 30 ml olive oil, honey, cumin, oregano, 6 g salt, and black pepper. Blend until you have a thick, smooth marinade.

4. 4

   4. Place the turkey cubes in a large bowl and coat them well with the marinade. Let marinate for 15 minutes at cool room temperature or refrigerated.

5. 5

   5. Meanwhile, toss the nopales and red onion with the remaining olive oil and the rest of the salt to season them lightly.

6. 6

   6. Preheat the grill to medium-high heat, about 450 °F / 230 °C. Clean and lightly oil the grates.

7. 7

   7. Build the skewers by alternating marinated turkey, nopales, and red onion petals until all ingredients are used.

8. 8

   8. Place the lime halves on the grill as well, cut side down. Grill the skewers for 14 to 18 minutes total at 450 °F / 230 °C, turning every 3 to 4 minutes so the turkey cooks evenly and the nopales and onion char around the edges.

9. 9

   9. Check that the turkey is fully cooked and reaches a minimum internal temperature of 165 °F / 74 °C in the thickest piece.

10. 10

    10. Remove the skewers and grilled limes from the grill. Let rest for 3 minutes, sprinkle with the chopped fresh cilantro, and squeeze the grilled lime juice over the top before serving.