Grilled Turkey Skewers With Asian Pesto

Prep time 30 Minutes       Cook time 12 Minutes       Serves 4 People

Ingredients

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1 package Butterball Easy Fresh boneless skinless turkey breast, cut into 1-inch cubes

Marinade:

1 Tbsp. crushed coriander seeds4 garlic cloves, minced1 cup coriander, leaves and stems⅛ cup soy sauce¼ cup lemon juice½ tsp. fresh cracked pepper¼ cup avocado oil1 tsp. honey

Pesto:

3 garlic cloves⅓ cup roasted and salted cashews4 cups coriander, chopped½ cup Thai basil leaves8 kaffir lime leaves⅛ cup soy sauce⅛ cup lemon juice1 Tbsp. lime juiceSalt and fresh ground pepper, to season½ cup avocado oil

Directions

    Marinate the turkey

  1. Cut turkey into even sized pieces and add place in bowl.

  2. In a food processor, add crushed coriander seeds, garlic cloves and coriander. Pulse on low for a few seconds until combined. Scrape mixture into bowl.
  3. Add soy sauce, lemon juice, black pepper, honey and avocado oil into the bowl. Mix.
  4. Add marinade to the turkey and mix until all turkey pieces are fully coated. Cover and refrigerate for at least 4 hours or overnight.
  5. Remove turkey from fridge . Let sit for 30 minutes before grilling to bring it up to room temperature.
  6. Skewer meat for grilling.

    7. Make the pesto

  7. In a food processor, add the garlic and cashews. Pulse for a few seconds until combined. Add coriander, Thai basil, kaffir lime leaves, and pulse until the leaves are finely chopped.

  8. Add soy sauce, lime juice, lemon juice, salt and pepper, pulse again until combined.
  9. Gradually pour avocado oil into food processor until pesto forms a paste.
  10. Using a spatula, scrape the pesto into a bowl. Drizzle with remaining avocado oil before serving.

    11. Grilling time

  11. Preheat the grill to medium-high heat 400 °F.

  12. Add the skewers, close BBQ lid, open every 3 minutes to turn the skewers.
  13. Cook until internal temperature of the turkey reaches 165°F (74°C). About 12 minutes.
  14. Plate the skewers and top with the pesto.

    15. Recipe Notes

  15. Cooking time may vary depending on your grill make and model.

  16. Feel free to use unsalted cashews and oil of your choice.

    17. Recipe prepared by Mary Tang

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