Paleo Ground Turkey and Bacon Curry Skewers

Ground turkey comes semi-regularly in our meat CSA. Typically I’ll whip up a stir fry or in the past I’ve made meatballs, but this time around I wanted to do something a little different.

When we came back from our SPYR road trip, and the kitchen was low on ingredients, that package of ground turkey was the only thing waiting for me.

Paleo Ground Turkey and Bacon Curry Skewers

Liven Up Mild Flavors With Fat

Ground turkey isn’t something I would normally pickup at the grocery store. It has a very mild flavor so it’s just begging to be paired with your favorite herbs and seasonings.

I wanted to create a Paleo ground turkey recipe that would not necessarily highlight that mildness but also not barry it either.

There’s not much fat in turkey and for me, no matter what amount of seasoning I add to the meat, the end result is never something I crave. Due to the lack of fat, I decided to add in some bacon, because who doesn’t love bacon. ;) And when in doubt, adding bacon will liven most anything.

Meat On A Stick

I decided to go with kabobs…because summer! With the arrival of our favorite time of the year comes festivals and parties and carnival food and that was my inspiration with this recipe.

Grill Indoors

If it’s raining, snowing, too hot outside or you don’t own a grill…no worries because neither do we!

Whip out a grill pan or do like I do and use a cast iron grill plate and you’ll be good to go with cooking these kabobs inside. Just don’t forget to turn on the air vent. ;)

Yield: 9 Skewers

Ingredients

1 (13.5oz) BPA-free can coconut milk
2 tablespoons fish sauce
2 tablespoons coconut aminos
1/4 teaspoon coarse ground sea salt
1/4 teaspoon coarse ground black pepper
1/2 teaspoon curry powder
1/2 teaspoon turmeric
1lb ground turkey
2 slices bacon, diced
extra virgin olive oil (or your favorite cooking fat)

Directions

Add coconut milk, fish sauce, coconut aminos, sea salt, black pepper, curry powder and turmeric to a 3-quart saucepan over medium-high heat and bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer for 10-15 minutes, or until flavors have combined.
Pour liquid into a large mixing bowl and let cool for 2-3 minutes.
Break up ground turkey with your hands and transfer to the bowl with the sauce. Add the diced bacon and stir, or mix with your hands, until meat is broken up and combined well with the sauce.
Transfer the bowl to the refrigerator and let marinate for 1 hour. This will allow the sauce to thicken.
Heat a cast iron grill plate over medium heat until water splashed on bubbles, 4-5 minutes.
Remove the bowl from the fridge and scoop a palm size amount into your hands. Roll the meat between your hands to form a long cylinder. Stab a bamboo skewer through the center and allow the meat to slide so that an inch or two of the skewer is on one end.
Drizzle some olive oil on the grill plate and add the skewer. Continue the process of threading the meat and cook only 2-3 skewers on the grill plate at a time. Each skewer will need your undivided attention throughout the cook time because these are feisty little bits! Use a pair of tongs to help you gently release the meat from the grill. This will take much patience as it tends to stick. Gently roll the meat on it's side until cooked on all sides. Transfer cooked skewers to a plate. Continue to drizzle grill with oil, threading meat and cooking skewers until all the meat is used.
Serve skewers alongside your favorite salad.
Enjoy! :)

Paleo Ground Turkey and Bacon Curry Skewers

Liven Up Mild Flavors With Fat

Meat On A Stick

Grill Indoors