Turkey breast is a versatile, low fat cut of meat. You can do just about anything with it. Serve these kebabs over rice, noodles, or on a fresh green salad.
- 1 large turkey breast 3 to 4 pounds/1.4 to 1.8 kg, cut into 1 inch cubes
- 1/2 cup/80 mL white wine, preferably dry
- 1/2 cup/80 mL soy sauce
- 1/4 cup/60 mL brown sugar
- 1/4 cup/60 mL sesame oil
- 1-2 cloves garlic, minced
- 1 teaspoon/5 mL powdered ginger
- 1 teaspoon/5 mL sea salt
- 1/2 teaspoon/2.5 mL black pepper
- 2 tablespoons/30 mL toasted sesame seeds
Place turkey pieces into a shallow glass dish or resealable bag. Combine remaining ingredients, except brown sugar and sesame seeds, in a medium bowl. Pour half of the mixture over turkey. Set aside reserved half of marinade for later. Cover or seal bag and allow to marinate for 4-6 hours in refrigerator. Set aside reserved marinade. Toward the end of marinating time, place reserved half marinade into a small sauce pan.
Bring to a boil, reduce heat and let sauce simmer for 8-10 minutes. Make sure to stir often and watch for burning. Once sauce has thickened enough to coat the back of a spoon, remove from heat and let cool to room temperature.
Preheat grill for medium heat. Remove turkey from dish or bag and discard marinade. Thread turkey onto skewers. It should fit about 5 per skewer. Grill for about 15-20 minutes or until internal temperature of meat reaches 165 degrees. Once cooked, remove from heat, assemble onto a large platter and either drizzle of brush cooked sauce on top of kebabs. Sprinkle with toasted sesame seeds and serve.