Grilled Turkey spears with 3 Sauces

Grilled turkey spears with three sauces is a backyard party trick that turns a plain turkey breast into something worth crowding around the grill for. Cubed turkey breast, lime slices, mild pepperoni, and corn-cob halves go on long skewers, brushed with a chili-lime oil that builds smoky char marks on every face.

The lime slices on the skewer aren’t decoration. They release juice as the heat builds, basting the turkey from inside the spear and keeping a notoriously dry cut succulent.

Where this recipe really earns its keep is the trio of dipping sauces. Curry-banana with sweet cream, tangy blue cheese yogurt, and cranberry-horseradish each go in a different direction (sweet, sharp, fruity-spicy), so every guest finds a favorite.

Pro Tips

• Soak wooden skewers in water for 30 minutes before threading. Dry skewers char and snap on a hot grill.
• Cube the turkey to a uniform 1-inch size. Mixed sizes mean some pieces are dry by the time others are cooked through.
• Make the sauces while the turkey marinates. They all benefit from 20 minutes in the fridge for flavors to meld.

Variations

• Swap turkey for chicken thighs or pork tenderloin cubes for a more forgiving, fattier protein.
• Replace pepperoni with chorizo coins for spicier, smokier flavor between the turkey cubes.
• Add a fourth sauce of garlicky tzatziki for a Mediterranean-leaning round of dipping options.