Spiedies Marinated Grilled Turkey
1/2 Cup fresh lime juice
1/4 Cup fresh sage, chopped
3 Tablespoons champagne wine vinegar
2 Tablespoons sugar
1/2 Cup olive oil
2-1/4 Pounds TURKEY DRUMSTICKS OR THIGHS, skinned
1 Small pineapple, peeled
1/4 Cup jicama root, peeled
1 Small papaya, peeled
1 Medium lime, cored and peeled
1 Small red bell pepper, seeded
1/2 Cup red onion
1/4 Cup serrano chiles, chopped
1/4 Cup cilantro, chopped
3 Tablespoons fresh lime juice
To Taste salt
Combine lime juice, sage, vinegar, sugar and oil in a small mixing bowl.
Place turkey in a shallow glass or other noncorrosive container.
Pour marinade over turkey.
Cover turkey and refrigerate in marinade overnight (24 hours)
Remove turkey from marinade and discard marinade.
Pineapple Salsa with Papaya
Dice pineapple, jicama, papaya and lime; place in bowl. Finely dice or shred red bell pepper and onion; add to other ingredients in bowl. Stir in chiles, cilantro and lime juice. Add salt to taste.
Cover and refrigerate until served. Serve as an accompaniment to turkey.
Cut turkey off the bones. Cut into 2-inch by 2-inch squares. Thread turkey squares on bamboo or metal skewers.
Spray grill rack with nonstick vegetable spray. Prepare grill for direct cooking method, using medium heat.
Place skewers on grill rack, 4 inches from the heat. Grill about 14-18 minutes, turning frequently. Continue to grill until the internal temperature reaches 180 degrees F.
Serve over bed of rice with salsa. Or place inside pita pockets and add chopped tomatoes and onions.