Sugar Cane Turkey Skewers with Florida Orange Sweet and Sour Sauce


  • 375 ml Florida orange juice
  • 125 ml rum
  • 2 tablespoons lime juice
  • 1 tablespoon dried oregano
  • 2 teaspoons garlic powder
  • 2 teaspoons cumin
  • 1 teaspoon ground black pepper
  • 900 g turkey breast, cut into 3-centimetre cubes
  • 6 sugar cane skewers

Florida Citrus Sweet and Sour Sauce:

  • 1 tablespoon cornstarch
  • 125 ml Florida orange juice, divided
  • 125 ml Florida grapefruit juice
  • 125 ml Florida tangerine juice
  • 60 ml rice wine vinegar
  • 50 g sugar


Prep TimeCook TimeTotal Time
45 minutes1 hour15 minutes2 hours
Sugar Cane Turkey Skewers with Florida Orange Sweet and Sour Sauce

Place Florida orange juice and rum in saucepan; cook over medium heat until volume is reduced by two-thirds.Add lime juice, oregano, garlic powder, cumin, and black pepper.
Skewer turkey cubes onto sugar cane skewers.Place in flat non-metallic dish; pour orange juice mixture over skewers; cover and refrigerate for at least 30 minutes or up to 3 hours.

Prepare Florida Citrus Sweet and Sour Sauce:Combine cornstarch with 2 tablespoons of Florida orange juice; reserve.Combine remaining Florida orange, grapefruit and tangerine juices with rice wine vinegar and sugar in small saucepan.Bring to boil; whisk in cornstarch mixture.Simmer until thickened; remove from heat.Cool to room temperature; reserve.

Remove turkey skewers from marinade; discard marinade.Grill turkey sugar cane skewers over medium-high heat until cooked through.Serve with Florida Citrus Sweet and Sour Sauce on the side.

Serving Suggestion:Serve with Tango Mango