David's Recipe for Turkey Satay

Turkey instead of chicken or beef, and lemon zest instead of lemongrass.

Main Course, or Appetizer, if you serve much less, Asian-American

  • 5 lbs. turkey breast
  • 50 disposable bamboo skewers
  • 1 quart water for soaking skewers
  • Zest of 1/2 lemon, minced fine
  • 1/2 coffee spoon freshly ground coriander
  • 1 inch fresh ginger, minced fine
  • 1/4 or more chili peppers, depending on their taste and yours
  1. Preheat the grill to high.
  2. Soak the skewers 1/2 hour or more.
  3. Cut the turkey breast perpendicular to the grain to produce slices about 1/2 inch thick by 1 inch wide.
  4. Mix the zest, coriander, and ginger into the meat slices. Allow to sit for at least 1/2 hour to absorb the tastes.
  5. Thread the meat slices lengthwise onto the skewers.
  6. Grill on the first side until the meat browns lightly, about 15 minutes, depending on the meat and the grill. Turn and brown again, about 10 minutes.
  7. Serve with a peanut- or tehina-based dipping sauce.

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