A Twist on Yakitori With Turkey and a Teriyaki Dipping Sauce
Servings: 4
Tender skewers of PERDUE® NO ANTIBIOTICS EVER 4 Star Skin-On Turkey Breast are flame-grilled alongside sweet onions and blistered shishito peppers. Served with a savory teriyaki dipping sauce, this twist on traditional yakitori brings bold flavor with every bite.
Ingredients
- 8 oz. PERDUE® Fresh Turkey Breast (75711)
- 8 shishito peppers
- 2 oz. red onion — cut into wedges
- 1 c. teriyaki sauce
- 1 tbsp. scallions — chopped
- 1 tsp. toasted sesame seeds
Instructions
- Roast the turkey: Preheat the oven to 350°F. Roast turkey breast until the skin is golden brown and the internal temperature reaches 145°F. Let rest, then cool to room temperature.
- Prepare the vegetables: Grill red onion wedges and shishito peppers until slightly charred and tender.
- Assemble the skewers: Slice turkey and alternate pieces with peppers and onion onto skewers. Just before serving, flash-grill the assembled skewers to warm and lightly char.
- Make the sauce: In a small bowl, combine teriyaki sauce with chopped scallions and sesame seeds.
- For serving, plate the skewers and accompany with the scallion-sesame teriyaki dipping sauce.