Chile Basil Honey Turkey Skewers

Chile Basil Honey Turkey Skewers

This post is sponsored by Shady Brook Farms

It was so warm this week I had to fire up the grill. February grilling is such a rare thing here in Boston and it got me so excited for the coming spring. I made these sweet and spicy turkey skewers that were pretty typical of my grilling philosophy from last year that I will definitely carry over to this coming year. Step 1: grill some meat. Step 2: smother it in a sweet and spicy sauce. Step 3: top with herbs and serve. If you follow these three easy steps your grilling season will be an all around success.

The Shady Brook Farms turkey chops are perfect to cut and skewer for this recipe. Did you know that I visited one of the 700 family farms that Shady Brook Farms turkeys are raised on?

Some yogurt, paprika, fish sauce, garlic, sesame oil, honey, and chile paste. This marinade is inspired by both Indian and Thai marinades.

Let this sit for at least a few hours if not overnight.

Get the garnishes ready and quickly simmer the sauce.

Build the skewers with bell peppers.
Grill about 4 minutes on each of the four sides.

Drizzle the sauce on right after they come off the grill.

These hit all the flavors you are looking for when eating meat with your hands. They have just enough kick to them, but have a nice sticky sweetness from the honey, and enough depth of flavor from the fish sauce.

They also have a bright freshness from the lime and basil.

Chile Basil Honey Turkey Skewers

Grilled turkey skewers flavored with an Asian-inspired sauce of chile paste and honey, and topped with sesame seed and basil.
Prep Time15 minutes
Cook Time15 minutes
marinate2 hours
Total Time2 hours 30 minutes
Cuisine: American, Thai
Keyword: grilled, Spicy
Servings: 4 skewers


  • 1 1/2 pound Shady Brook Farms Turkey Chops cut into 1 inch squares
  • 1/2 cup yogurt
  • 1 tablespoon smoked paprika
  • 1/4 cup thai chile paste sambol
  • 1 clove garlic
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2 tablespoons fish sauce
  • 1/2 teaspoon salt
  • 1 bell pepper
  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1 tablespoon sriracha
  • 2 tablespoons thai chile paste sambol
  • 1/4 cup honey
  • 10 leaves basil roughly chopped
  • 1 tablespoon sesame seed toasted


  • Mix the turkey with the rest of the marinade ingredients. Allow to marinade for at least 2 hours or overnight.
  • Meanwhile, mix the glaze ingredients in a small sauce pan. Bring to a simmer and whisk to combine. Simmer about 10 minutes and remove from heat.
  • Build the skewers by placing one square of red pepper onto the skewer, followed by 2 squares of turkey, pressing the skewer into the center of the turkey squares and pushing them right up close to the pepper like the pages of a book. Repeat 3 times, and bookend with a 5th pepper.
  • Grill the turkey on high heat on all four sides, about 4 minutes per side, until browned and cooked through.
  • Line the skewers on a platter and drizzle with the glaze. Sprinkle on the sesame seeds and chopped basil before serving.

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