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If using wooden skewers, make sure to soak them in water overnight before using.
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Wash cauliflower and break up into large florets.
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Cut onions into large chunks.
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Cut oranges into quarters. Cut each quarter into 2 chunks.
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Skewer the turkey, onions, orange chunks and cauliflower, alternating between veggies and turkey, to make each kebob. Repeat until all the meat and veggies are used up.
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Sprinkle each kebob with curry powder, salt and pepper to taste.
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BBQ the kebobs over medium heat for 15 - 20 minutes, turning midway. Cook until the turkey is cooked through and a meat thermometer inserted into the cubes reads 165°F (74°C).
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During the last 5 minutes of cooking, brush the turkey cubes with chutney.
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Sprinkle with fresh cilantro and serve immediately.