Jerk BBQ Turkey Kebobs with Mango Salsa

Ingredients

Skewers

4 turkey thighs, deboned
1 cup prepared jerk sauce or marinade
1 large sweet potato
1 each red and yellow pepper
2 tbsp olive oil
1/2 tsp each salt and pepper
6 large metal BBQ skewers

Mango Salsa

1 large almost ripe but firm mango, chopped into chunks
1/2 medium red onion, diced
2 tbsp chopped cilantro
2 tbsp each apple cider vinegar and olive oil
1 1/2 tsp honey
1/2 tsp hot pepper flakes
1/4 tsp salt and pepper (or to taste)

TIP: When purchasing turkey thighs at your local grocer, ask your butcher to debone them for you. This will save you some time and make the preparation of these kebobs a snap! If you prefer thicker slices or chunks of sweet potatoes, par-bake in the oven for 15-20 minutes before adding to skewers.

Directions

Skewers:

Cut turkey meat into 1.5- to 2-inch chunks. Marinate turkey in jerk sauce for at least 30 minutes, or for up to a day ahead, in the refrigerator.
Slice sweet potato about 1/2 inch thick. Cut peppers into 1-inch chunks.
Mix sweet potatoes and peppers together in a bowl. Season with olive oil, salt and pepper. Let marinate for at least 15 minutes and up to a day ahead in the refrigerator.
Alternately thread turkey and vegetables onto skewers. Preheat grill to medium.
Grill for 20-30 minutes, turning every 5-7 minutes, until meat is cooked through.
Remove from heat and let rest for 10 minutes before serving.

Mango Salsa:

Meanwhile, toss mango with onions; toss in cilantro. Whisk vinegar with olive oil, honey, hot pepper flakes and salt and pepper. Stir into salsa mixture. Adjust seasonings to taste. Serve with kebobs.

Excellent source of vitamin A, vitamin C, riboflavin, niacin, vitamin B6, vitamin B12, pantothenate, zinc and selenium. Good source of thiamin, folate, magnesium and iron.