4 green onions, white and green parts cut off into sections of 2.5 cm (1 inch)
4 wooden or metal skewers
Ingredients for the side vegetables
1 tsp vegetable oil, for cooking
12 asparagus, trimmed
2 yellow or green zucchinis
12 fresh shiitake mushrooms
50 g enoki mushrooms (optional)
Ingredients for the miso dressing
1 Tbsp miso
1 Tbsp mirin
½ Tbsp rice vinegar
½ tsp sesame oil
½ garlic clove, 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.
Place the yakitori turkey skewers on a platter. Serve with the grilled vegetables, topped with miso dressing.
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