Cut wild turkey breast into approximate 1-inch-by-1-inch cubes. Chop vegetables (NOT cherry tomatoes) to similar-size squares.
In a medium saucepan, bring all marinade ingredients, aside from olive oil, to a low simmer.
Pour marinade in bowl or deep tray. Slowly stir in 1/2 cup olive oil. Place marinade in fridge to cool. Add wild turkey and vegetables (not cherry tomatoes though) only once the marinade has cooled
Marinate for 3-5 hours
To grill, heat grill to 450 to 500 degrees Fahrenheit
Assemble kebabs in your preferred order(include cherry tomatoes now) and be sure to pack tight. TIP: a square of bell pepper on either side of each turkey chunk helps keep turkey in place and facilitates rotating the kebab without the turkey turning on you. You'll want to rotate, ideally, three times for an even sear on all four sides.
Lightly dust kebabs on all sides with chile seasoning or ground guajillo chile pepper.
Lightly spray grill with cooking spray. LIGHTLY spray in intervals to avoid flare-ups.
Grill kebabs evenly. I like a little bit of char to my vegetables and turkey, so I grill hot and fast. The marinade should help keep the turkey tender.
Remove and let kebabs rest 5 minutes prior to serving. Enjoy!