Teriyaki Ground-Turkey Skewers
Serves: 6
Lacy Volkman
1 January 1970
Based on User reviews:
61
Spice
48
Sweetness
55
Sourness
38
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
2 tbsps
Ginger (shredded)1 cup
Soy Sauce (low-sodium)1 cup
Honey2 tbsps
Garlic (minced)1 cup
BreadcrumbsDirections:
1
Combine ginger, soy sauce, honey, oil, garlic, vinegar, 1/2 tbsp water, and a pinch of salt and pepper in a blender
2
Mix 1/2 cup of this sauce with turkey, apple, and breadcrumbs; pour another 1/2 cup into a shallow pan to use as a marinade; reserve and refrigerate the rest for basting
3
(Note: To avoid food poisoning, don't use any of the marinade the turkey is sitting in for basting
4
) Wrap about 2 oz (or 1/4 cup) turkey mixture around each skewer (or roll mixture into a hot dog shape and spear with a skewer), so meat covers about 6 inches of each skewer
5
Place skewers in a shallow pan with marinade, cover and refrigerate at least 2 hours, preferably overnight
6
Grill skewers outdoors or on an indoor grill pan, basting occasionally, until juices run clear when pricked with a fork
7
Serve immediately
8
Combine ginger, soy sauce, honey, oil, garlic, vinegar, 1/2 tbsp water, and a pinch of salt and pepper in a blender
9
Mix 1/2 cup of this sauce with turkey, apple, and breadcrumbs; pour another 1/2 cup into a shallow pan to use as a marinade; reserve and refrigerate the rest for basting
10
(Note: To avoid food poisoning, don't use any of the marinade the turkey is sitting in for basting
11
) Wrap about 2 oz (or 1/4 cup) turkey mixture around each skewer (or roll mixture into a hot dog shape and spear with a skewer), so meat covers about 6 inches of each skewer
12
Place skewers in a shallow pan with marinade, cover and refrigerate at least 2 hours, preferably overnight
13
Grill skewers outdoors or on an indoor grill pan, basting occasionally, until juices run clear when pricked with a fork
14
Serve immediately