© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
A wise man once said, “speak softly, and carry a stick loaded with delicious Turkey Tsukune Yakitori.” Or at least we think that’s what we heard.
Turkey Tsukune Yakitori is not your average turkey meatball. Inspired by a Japanese favorite, these savory ground turkey meatballs are grilled on a skewer. Sticky, sweet Tare sauce caramelizes over the coals making this quick bite hard to resist.
Looking for more turkey skewers featuring international flavors? Try Turkey Mune Yakitori or Javanese Turkey Satay.
TURKEY TSUKUNE YAKITORI
1 lb ground turkey
1/2 tsp toasted sesame oil
1/4 c scallions, minced
2 garlic cloves, minced
1/4 c shiitake mushroom, minced
1 tsp kosher salt
1/2 tsp freshly ground black pepper
8-10 wooden skewers, soaked in water for at least an hour
1/4 c canola oil (or other high smoking point oil) for grilling
TARE SAUCE
3/4 c coconut aminos
1/2 c orange juice
1/4 c fish sauce
1 tbsp apple cider vinegar
1 tbsp garlic powder
1 tbsp honey
1 1/2 tsp salt
1/2 tsp chili flakes
In a medium saucepan, combine all of the tare sauce ingredients and bring to a gentle simmer. Let simmer for 10 minutes and set aside to cool.
Combine the turkey, sesame oil, scallions, garlic, shiitake mushroom, salt and pepper in a large bowl.
Form the turkey mixture into 1” meatballs. Place the meatballs on wooden skewers, 4 per skewer, and set them on a baking tray once skewered.
When all of the skewers are prepared, place them in the refrigerator and preheat the grill to medium-high heat.
When the grill is to temperature, brush it with oil and carefully transfer the skewers to the grill.
Cook for 3-4 minutes, flip, then brush with tare sauce.
Cook for an additional 3-4 more minutes or until golden brown with grill marks.
Transfer the skewers to a serving platter to enjoy.