Prep time 20 mins       Cook time 20 mins       Serves 4


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2 tbsp (30ml) brown sugar1 1/2 tbsp (45ml) paprika1 tsp (5ml) seasoning salt1 tsp (5ml) black pepper1 tsp (5ml) garlic powder1/2 tsp (2.5ml) onion powder1/2 tsp mustard powder


1/2 cup (120 ml) peanut butter2 tbsp (30ml) soy sauce1/4 cup (60 ml) sweet chili sauce1 tbsp (15 ml) rice vinegar or lime juice1 tbsp (15 ml) grated fresh ginger1/4 bunch cilantro, chopped (optional)1-4 tbsp (15-60 ml) water (depending on desired consistency)


  1. Whisk together all rub ingredients until fully blended.

  2. Cut thawed turkey into large chunks – approximately 1”x1”x3”.
  3. Skewer turkey on skewers.
  4. Sprinkle rub on raw turkey kabobs at least 15 minutes prior to cooking.
  5. Preheat barbecue to medium heat 350°F (175°C).
  6. Place skewers on grill hot grill over indirect heat.
  7. Cook for approximately 8-10 minutes per side, flipping once. Turkey is fully cooking when a digital meat thermometer reads 165°F (75°C).
  8. While turkey is cooking, in a small mixing bowl, whisk together all sauce ingredients.
  9. Once turkey is fully cooked, remove from barbecue and pour sauce over the top or serve as a dip on the side.

  10. Cooking Tip: To Thaw your Butterball Boneless Turkey Breast Roast, simply remove the frozen roast from the box and place on a plate in the refrigerator. Your roast will be thawed and ready for this recipe in 24 hours. Your turkey roast is easier to cut if it’s still a little bit frozen. Cooking Tip 2: If you are using wooden skewers, allow them to soak in water for at least 2 hours before adding your turkey and cooking.

    Recipe by: Manitoba Turkey Producers

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