Turkey Satay with Thai Peanut Sauce

Clock Icon 35 minutes |
Servings: 18 skewers |
Prep: 15 minutes |
Cook: 20 minutes

Ingredients

  • 1 lb (400 g) Granny's fresh boneless, skinless turkey breast
  • 1/4 cup (65 mL) red onion, chopped
  • 1 Tbsp (15 mL) garlic, chopped
  • 1 Tbsp (15 mL) brown sugar
  • 1 Tbsp (15 mL) Thai fish sauce
  • 1 tsp (5 mL) rice vinegar
  • 2 Tbsp (30 mL) water
  • 1 Tbsp (15 mL) canola oil
Thai Peanut Sauce
  • 1/2 cup (125 mL) natural peanut butter, crunchy
  • 1/4 cup (65 mL) onion, minced
  • 1 cup (250 mL) canned coconut milk
  • 1 tsp (5 mL) dried red chili flakes
  • 1 Tbsp (15 mL) Thai fish sauce
  • 1 Tbsp (15 mL) soya sauce

Method

  1. Cut turkey into thin strips of approximately 3 inches (8 cm) in length.
  2. Blend onion, garlic, sugar, fish sauce, vinegar, water and vegetable oil in a food processor.
  3. Marinate turkey in mixture for a minimum of 2 hours. Thread turkey strips onto soaked wooden skewers.
  4. Prepare Peanut Sauce by combining all ingredients in a pot and simmer over low heat for 15 minutes stirring frequently.
  5. Place skewers on a baking sheet and cook at 400°F (205°C) for 15 minutes until fully cooked or grill over direct heat on a barbecue until fully cooked.
  6. Coat with warm Peanut Sauce and serve.
  7. Optional: sprinkle with fresh chopped cilantro

Tips

Recipe courtesy Chef Jason Wortzman, Granny’s Poultry.

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