You can’t beat meat on a stick. From fairgrounds to backyards, kebabs are easy to eat, easy and fast to prepare, and they taste great. This recipe uses wild turkey breast with the classic sweet and savory flavors of teriyaki.

Image: turkey_skewers_6

All the flavors of your favorite teriyaki with wild turkey and bacon on the grill. All images by Michael Pendley.

Start by cutting the turkey breast into roughly 1- to 1.5-inch cubes.

Image: turkey_skewers_1

Cut the turkey breast into 1- to 1.5-inch cubes.

Place the turkey into a zip-style bag and add the marinade ingredients. Massage the bag to blend the marinade ingredients and fully coat the turkey breast. Marinate in the refrigerator for four to six hours.

Image: turkey_skewers_2

Add the turkey and marinade ingredients to a zip-style bag and refrigerate.

I like to use fresh pineapple for this recipe, but canned is OK if you can find large chunks.

Image: turkey_skewers_4

Core the pineapple, and cut it into chunks.

Pair the marinated turkey and pineapple with sweet mini peppers that you have seeded.

Image: turkey_skewers_3

Mini bell peppers are perfect for this, but regular bell peppers cut into squares will also work.

If you can’t find those, regular bell peppers cut into 1.5-inch squares work well. Do the same for the sweet onions. The final addition to the skewers is thick-cut applewood smoked bacon. I slice it into roughly 1.5-inch sections and put two together for a nice bite. The saltiness of the bacon balances the sweetness of the pineapple.

Image: turkey_skewers_5

Baste the skewers with teriyaki sauce as they grill.

Alternate each ingredient on bamboo or metal skewers, and then place on a pre-heated grill set to 350 degrees. Grill for 15 to 20 minutes, glazing every five minutes or so with your favorite teriyaki sauce, or until the turkey and bacon are cooked through and the peppers and onions have started to soften. I like to serve these with white rice for a full meal. Drizzle over additional teriyaki before serving, if desired.