Little Tokyo Turkey Kebobs

Name: Little Tokyo Turkey Kebobs
Ingredients: ⅓ cup mirin; ⅓ cup ginger-flavored soy sauce, such as house of tsang®; 3 tablespoon 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

JENNIE-O®|Aug. 25, 2014 2:31 pm EST

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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. Click Here to See More Kebob Recipes

Servings

6

Ingredients

⅓ cup mirin
⅓ cup ginger-flavored soy sauce, such as house of tsang®
3 tablespoon 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.