Skewered turkey marinated
in onion, garlic, and ginger root and broiled (or grilled).
Thai Turkey
Satay
- 1/2 medium onion, minced
2 cloves garlic, minced
2 tablespoons freshly grated ginger root
- 1 1/4 pound Honeysuckle White Breast Cutlets
(or breast strips)
3 tablespoons soy sauce
2 teaspoons hot chili sauce
1 teaspoon granulated sugar
2 tablespoons lime juice
Sweet hot chili sauce to taste (for dipping)
- Wooden satay 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.
- 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.
Nutrition Facts:
Serving size: 6.5ounce/185.2g
Calories per serving: 184
Calories from fat 9
Total fat: 1 g
Saturated fat: 0 g
Cholesterol: 88 mg
Sodium: 1137 mg
Carbohydrate: 6 g
Fiber Carbs: 0 g
Sugar Carbs: 4 g
Protein: 36 g
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
