Turkey breast is the perfect cut of meat for kebabs. Not only is it a healthy lean meat, but it really lends itself to the grill. This flavorful Chinese inspired marinade packs the right amount of punch into these quick and easy turkey kebabs. We’ve been known to make this recipe in large batches and portioning out the kebabs for weekday lunches. Serve over brown rice or with steamed vegetables.
Ingredients
1 skinless, boneless turkey breast (2 pounds, or 900g)
6 to 8 skewers
¼ cup (60 ml) vegetable oil
3 tablespoons (45 ml) soy sauce
2 tablespoons (32 g) hoisin sauce
1 tablespoon (15 ml) rice wine vinegar
2 cloves of garlic, minced
2 to 3 green onions, finely chopped
2 teaspoons honey
½ teaspoon white pepper
¼ teaspoon salt
¼ teaspoon red pepper flakes
Method
Combine all the ingredients for the marinade. Mix well and make sure the salt and honey have dissolved.
Cut the turkey breast into 1¼-inch (3 cm) cubes.
Place the turkey cubes into a resealable plastic bag. Pour the marinade over the turkey and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 2 to 4 hours.
Preheat the grill for medium heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
Thread the marinated turkey cubes onto the skewers, making sure not to overpack. Discard any marinade remaining in the bag.
Place the kababs on the grill. Cook for 12 to 15 minutes, turning 3 to 4 times during cooking process. The kebabs are done once the meat reaches between 170 to 175°F (77 to 79°C).
Remove the kebabs from the grill and serve.
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minutesTurkey breast is the perfect cut of meat for kebabs. Not only is it a healthy lean meat, but it really lends itself to the grill. This flavorful Chinese inspired marinade packs the right amount of punch into these quick and easy turkey kebabs. We’ve been known to make this recipe in large batches and portioning out the kebabs for weekday lunches. Serve over brown rice or with steamed vegetables.
Ingredients
1 skinless, boneless turkey breast (2 pounds, or 900g)
6 to 8 skewers
¼ cup (60 ml) vegetable oil
3 tablespoons (45 ml) soy sauce
2 tablespoons (32 g) hoisin sauce
1 tablespoon (15 ml) rice wine vinegar
2 cloves of garlic, minced
2 to 3 green onions, finely chopped
2 teaspoons honey
½ teaspoon white pepper
¼ teaspoon salt
¼ teaspoon red pepper flakes
Method
- Combine all the ingredients for the marinade. Mix well and make sure the salt and honey have dissolved.
- Cut the turkey breast into 1¼-inch (3 cm) cubes.
- Place the turkey cubes into a resealable plastic bag. Pour the marinade over the turkey and toss gently to coat. Remove any excess air from the bag, seal, and place into the refrigerator for 2 to 4 hours.
- Preheat the grill for medium heat. When the grill is ready, oil the grill grates right before putting on the kebabs. Using long-handled tongs, dip some folded paper towels in a high smoke point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
- Thread the marinated turkey cubes onto the skewers, making sure not to overpack. Discard any marinade remaining in the bag.
- Place the kababs on the grill. Cook for 12 to 15 minutes, turning 3 to 4 times during cooking process. The kebabs are done once the meat reaches between 170 to 175°F (77 to 79°C).
- Remove the kebabs from the grill and serve.
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