Turkey Mune Yakitori is your ticket to international travel for your taste buds. This version of yakitori is one of the most common styles, but we’re taking it to new, delicious places by swapping in turkey! This simple grilled turkey recipe packs in the flavor with very few ingredients. Plus, Turkey Mune Yakitori comes together quickly and requires little cleanup. What could be better? Try a sriracha sauce for dipping if you like it a little hot.
If you love Asian flavors and grilling, you’ve found the right place. Check out these fresh turkey takes:
TURKEY MUNE YAKITORI
1 lb boneless skinless turkey breast, cut into 1” cubes
2 bunches scallions, cleaned and cut into 1” pieces (optional)
1 tsp kosher salt
1/2 tsp fresh ground 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
3 tbsp apple cider vinegar
2 tbsp honey
1/4 c water
1/2 c soy sauce
2 cloves of roasted garlic, smashed
Make the sauce: In a medium saucepan, combine all of the ingredients and bring to a boil over medium heat. Simmer until thick and sticky, about 7 minutes. Let cool.
Reserve 4 tablespoons of sauce for serving with the finished skewers.
In a large bowl or Ziploc bag, add the turkey and cover with the cooled sauce. Let marinate in the fridge for one hour.
Preheat the grill to medium-high heat and set aside a baking sheet.
Thread the marinated turkey pieces onto the skewers and place them on a tray until they are all completed. If using scallions, alternate pieces of scallions between each piece of turkey.
Oil the grates of the grill with a brush and grill the skewers for 3-4 minutes on each side.
Transfer to a serving platter and drizzle with reserved sauce.