Emily Richards’ turkey potato cranberry kabobs

Emily Richards’ turkey potato cranberry kabobs

Turkey Potato Cranberry Kabobs

This combination of turkey and potatoes is a reminder to enjoy an easy meal any night of the week with all your favourites including the cranberry sauce!

Prep time: 25 minutes

Grill time: 15 minutes

Serves: 4 to 6

1 lb (454 g) mini red potatoes (approx)

2 tbsp (30 mL) butter, melted

3/4 tsp (4 mL) each salt and fresh ground pepper, divided

1 boneless skinless Ontario turkey breast, cubed (about 1 lb/454 g)

2 tbsp (30 mL) canola oil

2 tbsp (30 mL) chopped fresh sage

1 tsp (5 mL) chopped fresh thyme

1/2 cup (75 mL) cranberry sauce

2 tbsp (30 mL) cider vinegar

1 tbsp (15 mL) chopped fresh parsley

In a saucepan of boiling salted water, cook potatoes for 10 minutes or until tender but still firm. Drain and toss with butter and 1/4 tsp (1 mL) each salt and pepper. Set aside to cool.

In a bowl, toss together turkey, oil, sage, thyme and remaining salt and pepper; let stand for 10 minutes.

Meanwhile, stir together cranberry sauce, vinegar and parsley; set aside.

Alternately skewer potato and turkey onto soaked wooden or metal skewers. Place on greased grill over medium heat and grill, turning occasionally for 12 to 15 minutes or until turkey is no longer pink inside.

Brush kabobs liberally with cranberry glaze and serve with any remaining glaze.

Tip: If using wooden/bamboo skewers be sure to soak them for at least 20 minutes in water to prevent flare ups.