If using wooden skewers, soak them in water starting the night before grilling.

In a low, wide bowl, whisk lime juice, orange juice, lime zest, orange zest, tequila, olive oil, honey, minced garlic, cumin, and chili powder. Add turkey pieces and stir to coat. Cover and refrigerate for 2 hours.

Remove turkey from refrigerator. Thread turkey onto wood or metal skewers, alternating with pieces of red onion. Sprinkle kebabs with kosher salt and freshly ground black pepper on all sides.

Heat grill to high heat. Make sure grates are scrubbed clean and then oiled. (To oil the grates, add some vegetable oil to a small bowl. Then fold a heavy paper towel a few times to make a smaller square. With a tongs, grasp the folded paper towel and dip it into the oil until the paper towel is drenched. Then run the paper towel over the grates, repeating until all grill grates are thoroughly oiled.)

Grill lime half and orange half until charred and softened. Remove from grill. Turn heat down to medium-high, and then clean and oil grates again.

Grill turkey kebabs for 3 minutes on the first side, flip over and grill for another 3 minutes. Timing will vary depending on size of turkey pieces and heat of grill. If the kebabs are sticking to the grates, use a thin metal spatula to gently lift/scrape kebabs from the grates. Serve grilled turkey kebabs with grilled lime half and orange half, for squeezing over the top of the kebabs. Fresh cilantro is also nice.