Turkey breast is one of those meats that can dry out before it cooks through. For that reason, this recipe starts with a brine to add moisture that keeps these turkey kebabs tender. The glaze has a fantastic combination of traditional cranberry and Asian hoisin sauce. These kebabs cook fast and make a great topping for any salad.
Ingredients
1 turkey breast (1½ pounds, or 680g)
Basic Brine Recipe
6 to 8 skewers
Oil
1 teaspoon vegetable oil
½ cup (120 ml) pure cranberry juice
3 large green onions, white parts only, chopped
2 tablespoons (28g) sugar
1 clove of garlic, minced
2 teaspoons sesame oil
2 teaspoons balsamic vinegar
2 teaspoons soy sauce
¼ teaspoon mild chili powder
¼ teaspoon black pepper
Method
Combine all the ingredients for the brine in a large bowl.
Cut the turkey breast into 1¼-inch (3 cm) cubes.
Add the turkey cubes to the brine, cover the bowl, and place into the refrigerator for 1 hour.
Heat 1 teaspoon of vegetable oil in a medium saucepan. Add the chopped onions and cook for 2 minutes. Add the remaining ingredients for the glaze and bring to a heavy simmer for 2 to 3 minutes, stirring occasionally. Reduce the heat to medium-low and simmer for 6 to 8 more minutes. Remove from the heat and let cool for 10 minutes before using. You can double the glaze recipe and reserve half as a dipping sauce. If so, divide the glaze in half and store the dipping sauce portion in a separate container in the refrigerator until ready to use.
Remove the turkey cubes from the brine and place into a large strainer or colander. Quickly rinse and pat the pieces dry with a paper towel.
Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs.
Thread the brined turkey onto the skewer, about 5 to 8 pieces on each depending on the size of the skewer.
Place the kebabs on the grill. Cook the kebabs for 4 minutes on one side, turn, baste with the glaze. Repeat this a few times during the cooking process. The kebabs are done once the turkey reaches an internal temperature of 165°F (74°C).
Remove the kebabs from the grill. Serve over rice with the reserved dipping sauce or remove the meat from the skewers and serve in a wrap or over the top of a salad.
4-6
servings30
minutes40
minutes1
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minutesTurkey breast is one of those meats that can dry out before it cooks through. For that reason, this recipe starts with a brine to add moisture that keeps these turkey kebabs tender. The glaze has a fantastic combination of traditional cranberry and Asian hoisin sauce. These kebabs cook fast and make a great topping for any salad.
Ingredients
1 turkey breast (1½ pounds, or 680g)
Basic Brine Recipe
6 to 8 skewers
Oil
1 teaspoon vegetable oil
½ cup (120 ml) pure cranberry juice
3 large green onions, white parts only, chopped
2 tablespoons (28g) sugar
1 clove of garlic, minced
2 teaspoons sesame oil
2 teaspoons balsamic vinegar
2 teaspoons soy sauce
¼ teaspoon mild chili powder
¼ teaspoon black pepper
Method
- Combine all the ingredients for the brine in a large bowl.
- Cut the turkey breast into 1¼-inch (3 cm) cubes.
- Add the turkey cubes to the brine, cover the bowl, and place into the refrigerator for 1 hour.
- Heat 1 teaspoon of vegetable oil in a medium saucepan. Add the chopped onions and cook for 2 minutes. Add the remaining ingredients for the glaze and bring to a heavy simmer for 2 to 3 minutes, stirring occasionally. Reduce the heat to medium-low and simmer for 6 to 8 more minutes. Remove from the heat and let cool for 10 minutes before using. You can double the glaze recipe and reserve half as a dipping sauce. If so, divide the glaze in half and store the dipping sauce portion in a separate container in the refrigerator until ready to use.
- Remove the turkey cubes from the brine and place into a large strainer or colander. Quickly rinse and pat the pieces dry with a paper towel.
- Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates right before putting on the kebabs.
- Thread the brined turkey onto the skewer, about 5 to 8 pieces on each depending on the size of the skewer.
- Place the kebabs on the grill. Cook the kebabs for 4 minutes on one side, turn, baste with the glaze. Repeat this a few times during the cooking process. The kebabs are done once the turkey reaches an internal temperature of 165°F (74°C).
- Remove the kebabs from the grill. Serve over rice with the reserved dipping sauce or remove the meat from the skewers and serve in a wrap or over the top of a salad.
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