Ingredients
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Directions
Cut Butterball turkey breast into 1-inch cubes and place in a small mixing bowl and pour in the pickle brine. Submerge the turkey in the brine and set aside.
- Next, add honey, red pepper flakes, vinegar, and a pinch of salt to a small saucepan. Place on medium heat and bring to a simmer for 1 minute, stirring often, then remove from the heat and transfer to a heat proof jar to cool.
- Preheat grill to medium heat. Thread the turkey onto metal skewers, folding the pieces if they are long and thin. Place the prepared skewers on a wire rack to allow any excess brine to drip off into a heat proof jar.
- Cook the turkey for about 8-10 minutes turning them every 2-3minutes or once deep grill marks form. Brush the skewers on all sides generously with the hot honey and grill another 1-2 minutes until they are caramelized, and a meat thermometer reads 74°C/165°F when inserted in the thickest part of the skewers.
- Arrange the skewers on a serving plate, drizzle with additional hot honey, and sprinkle with feta cheese and parsley. Enjoy the skewers on their own, on rice, quinoa or in a wrap or pita.