Meat on a Stick Monday goes to Morocco for a traditional green charmoula used to marinate wild turkey kabobs! The marinade comes together in minutes with a food processor or mortar and pestle. This marinade can also be used for topping grilled fish. Think of it as the African version of Italian pesto. Enjoy!! 
Green Charmoula Marinated Wild Turkey Kabobs
2018-06-04 14:01:16
Serves 6
Meat on a Stick Monday goes to Morocco for a traditional green charmoula used to marinate wild turkey kabobs! The marinade comes together in minutes with a food processor or mortar and pestle. This marinade can also be used for topping grilled fish. Think of it as the African version of Italian pesto.
Ingredients
- 3lbs. Wild Turkey Breast
Charmoula Marinade
- 3.3 ounce jar Olive Oil Packed Anchovy Fillets (use the oil as well as the anchovies)
- 6 Garlic Cloves
- 2 tbs. Capers, drained
- 3/4 tsp. Ground Cumin
- 1 tsp. Long Pepper, ground (Long Pepper is preferred but Fresh Ground Black Pepper can be substituted)
- 1 tsp. Ground Coriander
- 1/2 tsp. Ground Puya Chile Pepper (or substitute Cayenne)
- 2 tbs. Kosher Salt
- 3 tbs. Preserved Lemon Rind (or the zest of one whole lemon)
- 2 tsp. Fresh Lemon Juice
- 3/4 cup Italian Parsley Leaves
- 1/2 cup Cilantro
- 1/4 cup Fresh Mint Leaves
- 1 cup Grape Seed Oil
Instructions
- Cut the wild turkey breast into one inch pieces, place in a food storage container, or gallon size zip lock bag and set aside.
- Add all marinade ingredients EXCEPT the oil in a food processor or mortar and pestle.
- Puree all ingredients then add the oil.
- Pour over the turkey and place in the fridge overnight.
- Heat a grill to 4ooºF (204ºC) and skewer the turkey pieces.
- Grill the turkey kabobs for about 3 minutes (do not overcook).
- Serve with sides such as rice or couscous.
Notes
- I served the kabobs with cumin flavored couscous and after it was cooked I added half a jar of sun dried tomatoes packed in oil, and 1/2 cup toasted pine nuts.
He Hunts She Cooks http://hehuntsshecooks.com/
