Barbecued Turkey Kabobs with Peanut Sauce

Ingredients

1/2 Butterball Turkey Breast Roast, thawed

Rub

2 tbsp (30ml) brown sugar
1 1/2 tbsp (45ml) paprika
1 tsp (5ml) seasoning salt
1 tsp (5ml) black pepper
1 tsp (5ml) garlic powder
1/2 tsp (2.5ml) onion powder
1/2 tsp mustard powder

Sauce

1/2 cup (120 ml) peanut butter
2 tbsp (30ml) soy sauce
1/4 cup (60 ml) sweet chili sauce
1 tbsp (15 ml) rice vinegar or lime juice
1 tbsp (15 ml) grated fresh ginger
1/4 bunch cilantro, chopped (optional)
1-4 tbsp (15-60 ml) water (depending on desired consistency)

Cooking Tip: To Thaw your Butterball Boneless Turkey Breast Roast, simply remove the frozen roast from the box and place on a plate in the refrigerator. Your roast will be thawed and ready for this recipe in 24 hours. Your turkey roast is easier to cut if it’s still a little bit frozen. Cooking Tip 2: If you are using wooden skewers, allow them to soak in water for at least 2 hours before adding your turkey and cooking.

Directions

Whisk together all rub ingredients until fully blended.
Cut thawed turkey into large chunks – approximately 1”x1”x3”.
Skewer turkey on skewers.
Sprinkle rub on raw turkey kabobs at least 15 minutes prior to cooking.
Preheat barbecue to medium heat 350°F (175°C).
Place skewers on grill hot grill over indirect heat.
Cook for approximately 8-10 minutes per side, flipping once. Turkey is fully cooking when a digital meat thermometer reads 165°F (75°C).
While turkey is cooking, in a small mixing bowl, whisk together all sauce ingredients.
Once turkey is fully cooked, remove from barbecue and pour sauce over the top or serve as a dip on the side.