Hawaiian-Style Turkey Kebabs

Hawaiian-Style Turkey Kebabs
  • 4 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 1:30 Total Time


Add all
  • 1 1/3 lb
    (600 g)

    fresh turkey cubed (4 to 6 cubes/kebab)

  • 10 oz
    (284 mL)

    canned pineapple pieces

  • 2 Tbsp.
    (30 mL)

    extra virgin olive oil

  • marinade:

  • 1

    medium onion chopped in big pieces

  • 1/4 cup
    (60 mL)

    soya sauce

  • 1 Tbsp.
    (15 mL)

    Dijon mustard

  • 1 Tbsp.
    (15 mL)

    fresh grated ginger

  • 1/4 cup
    (60 mL)

    pineapple juice

  • Salt and pepper to taste


In the blender, purée all marinade ingredients together. Set a small amount aside.

Place cubed turkey in a glass bowl, cover with reserved marinade and refrigerate for 1 hour, turning occasionally.

Preheat the barbecue to medium heat.

Remove turkey from the marinade and drain well.

Thread turkey cubes onto 4 skewers, alternating them with pineapple pieces.

Place kebabs on the oiled grill and cook for 5 minutes per side, basting them often with the marinade that was set aside.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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