Little Tokyo Turkey Kebobs

Little Tokyo Turkey Kebobs
Staff Writer
Little Tokyo Turkey Kebobs
JENNIE-O®
Little Tokyo Turkey Kebobs

Marinate turkey breast tenderloin overnight in an Asian-style marinade for ultimate flavor. Pair these kebobs with other barbecue favorites like crunchy coleslaw and potato salad.

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6
Servings
44
Calories Per Serving
Deliver Ingredients

Notes

Always cook turkey to an internal temperature of 165 degrees F.

Ingredients

  • ⅓  Cup  mirin
  • ⅓  Cup  ginger-flavored soy sauce, such as HOUSE OF TSANG®
  • 3  Tablespoons  honey
  • 1  Tablespoon  finely grated ginger
  • cloves garlic, minced
  • 24-ounce package turkey breast tenderloin, cubed, such as JENNIE-O®
  • red bell peppers, cut into 1-inch pieces
  • 8-10  green onions, cut into 1-inch lengths

Directions

In a medium bowl, combine the mirin, soy sauce, honey, ginger, and garlic. Reserve ¼ cup of the mixture for a later use. Add the turkey to the remaining mixture, and stir to coat. Marinate at least 1 hour or up to overnight, if time permits.

Remove the turkey from the marinade, discarding the marinade. Thread pieces of turkey, peppers, and green onions onto skewers.

Preheat a grill over medium heat.

Cook the skewers on the grill, 18 to 20 minutes, turning the skewers a quarter turn every 3 minutes. In the last 5 minutes of cooking, brush the reserved ¼ cup marinade on the kebobs. Always cook turkey until well done, or an internal temperature of 165 degrees F as measured by a meat thermometer.

Nutritional Facts

Total Fat
2g
3%
Sugar
3g
3%
Saturated Fat
1g
4%
Cholesterol
1mg
0%
Carbohydrate, by difference
5g
4%
Protein
2g
4%
Vitamin C, total ascorbic acid
2mg
3%
Calcium, Ca
31mg
3%
Folate, total
17µg
4%
Magnesium, Mg
8mg
3%
Niacin
1mg
7%
Phosphorus, P
31mg
4%
Selenium, Se
2µg
4%
Sodium, Na
33mg
2%
Thiamin
1mg
91%
Zinc, Zn
1mg
13%

Turkey Shopping Tip

Thanksgiving is not the only time to consume turkey. Now readily available year-round, be sure to take advantage of this chicken substitute.

Turkey Cooking Tip

For juicy meat, be sure to brine the turkey.

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