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


  • 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


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.