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.
Servings: 4 skewers
Ingredients
- 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
Instructions
- 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.