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Thai Turkey Skewers 

Thai Turkey Skewers - Thai Turkey Skewers - Tender morsels in a creamy sauce for Far Easter flavors hot off the grill
71 kcal
Thai Turkey Skewers - Tender morsels in a creamy sauce for Far Easter flavors hot off the grill


Preparation:50 min
Ready in:110 min
1 serving contains (Percentage of daily recommendation)
Calories71 kcal(4%)
Protein8 g(16%)
Fat3 g(4%)
Carbohydrates2 g(1%)
Added Sugar1 g(1%)
Roughage1 g(3%)

Recipe Development: EAT SMARTER


For skewers

20Turkey cutlets (each about 125 grams)
5Garlic clove
15 tablespoonsSoy sauce
5 tablespoonsblack Sesame oil
2 ½ cupsVegetable broth
20 ouncesPeanut butter
5 tablespoonsSugar
Red pepper flakes

Kitchen Utensils

1 Cutting board, 1 Large knife, 20 Wooden skewers, 1 Casserole dish, 1 Small knife, 1 Citrus juicer, 1 Bowl, 1 Garlic press, 1 Tablespoon, 1 Measuring cups, 1 Small pot, 1 Wooden spoon, 1 Aluminum pan, 1 Grilling tongs, 1 Brush


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1 Rinse turkey cutlets, pat dry and cut each lengthwise into 5 strips.
2 Thread each strip on a wooden skewer, folding turkey back and forth as you go. Place the skewers in a large shallow baking dish.
3 Cut lime in half and squeeze. Put 2 tablespoons juice in a bowl. Peel the garlic and squeeze through a garlic press into lime juice.
4 Add soy sauce and sesame oil to bowl. Brush on turkey skewers to coat and let marinate for at least 1 hour in the refrigerator.
5 Meanwhile, peel and chop the onions and combine with broth in a small pot. Bring to a boil. Cover and cook on low heat until the onions are falling-apart tender, about 20 minutes.
6 Stir peanut butter and sugar into the onion mixture. Season with salt, pepper flakes and 1-2 tablespoons lime juice. Thin with a little vegetable broth, if needed, and let cool. 
7 Remove turkey skewers from marinade and let drain slightly. Place in a large aluminum pan and grill for 8-10 minutes on a hot grill, turning regularly and brushing with a little more marinade. Serve with the peanut sauce.


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