Categories: Turkey

Ingredients

• 1 Tbsp. mild olive oil
• 1 Tbsp. apple cider vinegar
• 2 tsp. light brown sugar
• 1/2 tsp. Kosher salt
• 1/2 tsp. ground pepper
• 1/2 tsp. grated nutmeg
• 1/4 tsp. ground ginger
• 1/2 tsp. crushed mixed dried herbs, such as a
• combination of oregano, parsley, chives,
• thyme and or fine herbs
• 1 1/4 lb. boneless, skinless turkey or chicken
• breast or turkey tenderloins, cut into
• 1-inch cubes
• 1 1/2 cups unsweetened apple cider
• 1/2 cup chicken broth
• 2 tsp. light brown sugar
• Kosher salt

Directions

1. For the kebabs; Whisk together the oil, vinegar, brown sugar, salt, pepper, nutmeg, ginger and herbs in a medium bowl. Add the turkey and stir to coat. Cover with plastic wrap; marinate for 30 minutes at room temperature or for at least 2 hours in the refrigerator.
2. For the glaze; Combine the apple cider, broth, brown sugar and pinch of salt in a small skillet or sauté pan. Bring to a boil over medium-high heat. Cook 10 to 15 minutes, adjusting the as needed to maintain a steady boil, until the liquid has reduced just to the consistency of light syrup. Watch closely to avoid over reducing. Remove from heat.
3. Prepare the grill for direct medium-high heat. Grease the grill grate with cooking oil spray and place it on the grill. Have ready a spray water bottle for taming any flames.
4. Or heat broiler.
5. Thread the turkey onto the soaked skewers. if desired, place two pieces of heavy-duty aluminum foil on the grill to the ends of the skewers from burning. Grill of broil 4 minutes, until the kebabs hae grill marks. Use tongs to turn over the skewers. Brush the cooked side of kebabs with half the glaze.
6. Grill or broil 4 minutes more; turn and brush second side of kebabs with the remaining glaze. Grill or broil 2 minutes more or until meat reaches an internal temperature of 165 degrees.

7. let the kebabs rest 5 minutes before serving.

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