When I think of grilled meats I immediately think of pinchos! The star ingredients in these pinchos are the annatto spice and sweet plantains. The annatto gives the turkey a wonderful reddish color and earthy flavor, and the sweet plantain gives the dish just the right amount of sweetness.
In a medium bowl, combine turkey chunks, oil, annatto, oregano, garlic, lime juice, salt and pepper. Mix well until turkey is fully coated. Cover with plastic and reserve.
Place cilantro in a blender; add water and blend on high. Reserve.
In a medium saucepan, heat 1 teaspoon of oil over medium-high heat, add the rice, stir with a wooden spoon for about 2 minutes. Add cilantro blend. Cook uncovered until water has evaporated. (Small tunnels should be visible on the surface). Lower the heat, cover and simmer for about 20 minutes.
Heat the grill to high.
Using 6 large kabob wooden sticks, assemble the kabobs. Thread a piece of onion, followed by a piece of turkey, followed by a piece of plantain. Repeat until just 1/3 of kabob stick is visible.
Lower the heat of the grill to medium. Lightly grease the grill grates. Place kabobs on the grill and cook for about 8 minutes. Turn and cook for an additional 6 minutes. Remove from heat and let it rest loosely cover with foil for about 3-5 minutes before serving. Serve kabobs over a bed of cilantro rice.