Marinade:

Cup of Yum
1. Make the marinade: Grate the onion. Place it into a bowl large enough to hold the turkey breast cubes. Add the sweet paprika, thyme, salt, pepper, vinegar, and olive oil to the onions. Stir well.1 medium onion + 1 teaspoon Hungarian sweet paprika powder + 1 teaspoon dried thyme + 1 teaspoon fine sea salt + ½ teaspoon ground black pepper + 3 tablespoons rice or cider vinegar + 2 tablespoons extra virgin olive oil

Turkey kebabs:

1. Cut the turkey breast into evenly sized cubes of ca 1.5 inches/ 4 cm.1.7 lb turkey breast/ 750 g
2. Marinate: Place the turkey cubes in the bowl and stir well, ensuring that the meat pieces are coated with the marinade. Cover the bowl with plastic wrap/cling film and refrigerate for about 2 hours. Remove from the fridge about 30 minutes before cooking and let come to room temperature.
3. In the meantime, soak the wooden skewers in cold water to prevent them from burning.
4. Skewer the meat, about 4 cubes on each skewer. Brush lightly with some olive oil and sprinkle with a little extra salt.
5. Heat the grill pan, brush lightly with olive oil. Place some of the turkey kebabs in the pan, as many as they fit without touching each other.
6. Cook for about 15 minutes, turning several times in between, making sure that all the sides make contact with the pan at one point or another.
7. Check for doneness by cutting one piece of turkey meat in the middle.