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.
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
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.