- 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 Time||Cook Time||Total Time|
|45 minutes||1 hour15 minutes||2 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.
Serving Suggestion:Serve with Tango Mango
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.
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.