Name: Yakitori-Style Turkey Skewers with Grilled Vegetables
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 2 tbsp soy sauce; 2 tbsp sake; 1 tbsp mirin; 1 tbsp maple syrup; 1 tsp fresh ginger (minced); 500 g boneless and skinless turkey breasts; 4 green onions (white and green parts cut off into sections of 2.5 cm); 4 skewers (wooden or metal); 1 tsp vegetable oil (for cooking); 12 asparagus (trimmed); 2 zucchini (yellow or green ); 12 fresh shiitake mushrooms; 50 g enoki mushrooms (optional); 1 tbsp miso; 1 tbsp mirin; ½ tbsp rice vinegar; ½ tsp sesame oil; ½ clove garlic (finely minced)

Preparation time: 15 mins (+ 30 mins to marinade)

For the turkey yakitoris:

Combine the ingredients for the marinade. Reserve half to baste the turkey while it cooks.
Cut the turkey breast in even cubes of ¾ inch (approx. 2 cm).
Let the turkey cubes marinate in the refrigerator, in half on the marinade, for 30 minutes.
If using wooden skewers, let them soak in water for 30 minutes to prevent them from burning too quickly.
Preheat the BBQ at medium high heat.
Assemble the skewers, alternating the pieces of green onions and the turkey cubes.
Cook the turkey skewers on the BBQ for 4 minutes. Using a brush, baste the reserved yakitori sauce. Continue cooking, flipping the skewers a few times and basting two more times. Check for doneness after 12 minutes.

For the side vegetables:

Brush the vegetables with oil, except the enoki mushrooms, which are better eaten raw. Cook the vegetables for 10 to 15 minutes.
Prepare the dressing by diluting the miso in the mirin, and the rice vinegar and the mirin. Add the sesame oil and the garlic.