Turkey brochette with pineapple and cherry tomato salad


  1. Soak 4 wooden brochette skewers in water for 1 hour.
  2. In a bowl, combine garlic powder, crushed cilantro, pineapple juice, lime juice and olive oil. 
  3. Season cubed turkey generously with pepper, and thread onto skewers. Place in a dish just big enough to hold brochettes.
  4. Pour marinade over brochettes allow to marinate for about 2 hours, turning cubes after 1 hour. 
  5. In another bowl, combine pineapple, tomatoes, mint, olive oil and lime juice and zest. Season with salt and pepper to taste. Refrigerate for at least 1 hour.
  6. Preheat barbecue to medium-high heat. Place brochettes on barbecue grill. 
  7. Cook for 6 to 7 minutes per side, or until meat is no longer pinkish inside. Transfer to a plate; cover and allow to sit for 10 minutes. Serve with basmati rice and pineapple and cherry tomato salad.

VARIATION: If you don't have fresh pineapple, replace it with tinned pineapple or cubes of mango.