• 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.

For serving:

• Place the yakitori turkey skewers on a platter. Serve with the grilled vegetables, topped with miso dressing.