Grilled Turkey Satays with Peanut Sauce
Makes: 15-20 skewers with 1 cup (250 mL) of peanut sauce
- 1 large boneless, skinless Ontario turkey breast (about 1 1/2 lb/750 g)
- 2 tbsp (25 mL) sodium reduced soy sauce
- 2 tsp (10 mL) sesame oil
- 2 tsp (10 mL) fresh ginger, grated
- 1 large clove garlic, grated
Peanut Sauce:
- 1/3 cup (75 mL) smooth peanut butter
- 1/4 cup (50 mL) warm water
- 2 tbsp (25 mL) hoisin sauce
- 1 tsp (5 mL) fresh ginger, grated
- 2 tbsp (25 mL) seasoned rice vinegar
- 2 tbsp (25 mL) sodium reduced soy sauce
- 1 tsp (5 mL) sesame oil
- 1/2 tsp (2 mL) Asian garlic chili paste/sauce
In a bowl, whisk together peanut butter, water and hoisin sauce until smooth. Add ginger, vinegar, soy sauce, sesame oil and chili paste and whisk until combined. Cover and refrigerate until ready to serve.
Using a chef’s knife, cut turkey crosswise into thin slices (about ¼ inch thick) and place into a large bowl. Add soy sauce, sesame oil, ginger and garlic; stir to coat well. Let stand for 15 minutes or cover and refrigerate for up to 8 hours.
Using small soaked skewers thread turkey onto skewers and place on platter. Place skewers on greased grill over medium high heat and grill, turning once for about 6 minutes or until no longer pink inside.
Serve with peanut sauce.
Tip: Use a fine grater to grate ginger and garlic for a fine puree that helps absorb into the turkey when marinating.
Soak wooden skewers in water for at least 30 minutes before using to reduce flare ups on the grill.
Marinate turkey strips in resealable plastic bag and freeze for up to 2 weeks. Perfect to take to the cottage and let it thaw in the cooler so it’s ready when you get there!
Per serving: About 252 cal, 33 g pro, 10 g total fat (2 g sat fat), 7 g carb, 1 g fibre, 80 mg chol, 620 mg sodium. %RDI: iron 13%, calcium 1%, vit A 0%, vit C 3%
