Turkey Yakitori

Culinary Setting
Cooking Style
Boneless Breast
Dish Type


1/2 tsp low-sodium chicken bouillon granules

2 tbsp boiling water

2 tbsp reduced-sodium soy sauce

2 tbsp dry sherry

1 tsp fresh gingerroot, peeled and minced

1 Garlic clove, minced

2 lbs TURKEY BREAST CUTLETS, cut into 1-inch strips

8 (9-Inch) long metal skewers

1/2 lb fresh whole mushrooms, cleaned

1/2 Large sweet red bell pepper, seeded & cut into 1-inch cubes

1/2 Large green bell pepper, seeded & cut into 1-inch cubes



In small bowl, dissolve bouillon in boiling water.

In large, self-closing plastic bag, combine bouillon mixture, soy sauce, sherry, ginger, garlic and turkey. Close bag and shake mixture to coat. Refrigerate 4 hours. Drain and discard marinade.

On skewers, weave turkey strips around mushrooms and red and green pepper cubes.

Preheat charcoal grill for direct-heat cooking OR preheat broiler. Grill or broil turkey skewers (4 inches from the heat source) for 4 to 5 minutes per side or until turkey is no longer pink and is cooked through.

Nutrition Facts

291 Total Calories

4 g Total Fat

13 % Daily Total Fat

141 g Cholesterol

457 mg Sodium

6 g Total Carbohydrates

55 g Protein