Skewered turkey marinated
in onion, garlic, and ginger root and broiled (or grilled).
Thai Turkey
Satay
- 1 1/4 packages Honeysuckle White®
Turkey Breast Cutlets (or breast strips)
1/2 medium white onion, minced
2 cloves garlic, minced
2 tablespoons ginger root, grated
3 tablespoons soy sauce
2 teaspoons hot chili sauce
1 teaspoon granulated white sugar
2 tablespoons lime juice
3/4 cup sweet hot chili sauce, for dipping
8 (6-inch) wooden skewers
- Soak wooden satay skewers
in cold water for 1 hour before cooking to keep them from burning
while cooking.
- Marinade: Dice onion,
mince garlic and peel ginger root.
- Grate the peeled ginger
root using a small grate.
- Mix all marinade ingredients
together in a small bowl.
- Turkey: If you are using
Honeysuckle White® turkey cutlets, cut them into 1-inch strips.
- Cut the strips into 3-inch-long
pieces.
- Lay strips in a pan and
pour marinade on top, mixing so the turkey is coated evenly.
- Cover and refrigerate
for 20 minutes to 2 hours.
- Thread marinated turkey
pieces onto soaked sticks and place on broiler pan.
- Cover broiler pan with
tin foil.
- Broil for approximately
8 minutes on each side.
- Serve with a small bowl
of sweet hot chili sauce for dipping, available in the Asian
section of the grocery store.
Makes 4 servings.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
Save this Recipe on Delicious |||
