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Little Tokyo Turkey Kebobs

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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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
  • 4 cloves garlic, minced
  • 1 24-ounce package turkey breast tenderloin, cubed, such as JENNIE-O®
  • 2 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
Servings6
Calories Per Serving258
Total Fat8g13%
Sugar11gN/A
Saturated2g11%
Cholesterol74mg25%
Protein27g54%
Carbs15g5%
Vitamin A76µg8%
Vitamin B120.5µg7.9%
Vitamin B60.7mg36.2%
Vitamin C56mg93%
Vitamin E0.8mg3.8%
Vitamin K49µg61%
Calcium43mg4%
Fiber2g6%
Folate (food)43µgN/A
Folate equivalent (total)43µg11%
Iron2mg12%
Magnesium49mg12%
Monounsaturated3gN/A
Niacin (B3)7mg34%
Phosphorus258mg37%
Polyunsaturated2gN/A
Potassium540mg15%
Riboflavin (B2)0.2mg12.5%
Sodium851mg35%
Sugars, added9gN/A
Thiamin (B1)0.1mg7.2%
Zinc2mg14%