Turkey Yakitori Recipes

CHICKEN YAKITORI AND RICE

Steps:

• For the chicken yakitori and rice: Soak skewers in water.
• Gather ingredients.
• Place 2 cups chicken stock or broth in a saucepot, bring to boil, then add white rice and a pinch of salt. Cover and reduce heat to low, then cook 15 to 18 minutes to just tender. Fluff and leave pot covered.
• Heat a large cast-iron pan or large nonstick pan over medium-high to high heat with oil, 3 turns of the pan. Meanwhile, to a small pot add soy sauce or tamari, mirin, sake, brown sugar, grated garlic and grated ginger. Bring to a low boil and thicken a couple of minutes, then remove from heat and pour off about a third to serve; add a basting brush to pot with remainder.
• Meanwhile, cut the chicken and scallions into bite-sized pieces. Drain skewers and thread on chicken and scallions, packed firmly.
• Cook skewers in pan 8 to 10 minutes, turning occasionally and basting with sauce once you turn browned chicken and onions the first time. Reduce heat a bit if pan gets too smoky.
• Serve skewers on or next to white rice with Green Beans alongside.
• Gather ingredients.
• Bring a couple of inches of water to a boil in deep skillet. Cut green beans into thirds.
• Place toasted sesame in bowl of mortar and pestle. Add soy or mirin or sake and sugar. Grind into paste (but some whole sesame seeds are fine), 2 minutes.
• Cook green beans in boiling water about 4 minutes to tender-crisp (add salt to water if you're not using soy). Drain in strainer and run under cool water 1 minute; drain off excess water by leaving in strainer a few minutes.
• Crumble about 4 ounces of the tofu with fingertips. Toss beans with sesame and tofu and serve.

TURKEY YAKITORI

Steps:

• In small bowl dissolve bouillon in boiling water. In gallon size, self closing plastic bag, combine bouillon, soy sauce, sherry, ginger, garlic, and turkey strips. Close bag and shake mixture to coat. Refrigerate 4 hours or overnight. Drain marinade; discard. On skewers weave turkey strips around mushrooms and red and green pepper cubes. Preheat charcoal grill for direct heat cooking. Grill skewers 4-5 minutes or until turkey is no longer pink. If desired, prepare another recipe of marinade by combining first six ingredients to use for brushing on grilled skewers and as dipping sauce. DO NOT use any of original marinade as a dipping sauce when serving.

TURKEY YAKITORI BURGERS WITH SWEET-SOY GLAZE

Steps:

• GLAZE: In a small saucepan bring the Mirin, soy sauce, maple syrup, brown sugar, ginger & lemon juice to a boil. Mix the cornstarch & water together to dissolve the cornstarch. Stir into the boiling mixture. Let boil for about 15 minutes, until thickened. Set aside to cool. Once cooled mix 1 tabelspoon of the glaze into the mayonnaise & set aside to top the burgers.
• BURGERS: Mix all the burger ingredients together with your hands & form into two patties. Grill over medium-high heat for 3 minutes per side. Brush with glaze & flip. Grill 2 more minutes. Brush with glaze & flip again cooking 2 more minutes.
• When the burgers have about 5 minutes left put the onions on the grill & brush them with the glaze. Grill until they are soft.
• Brush both the burgers & onions with glaze once more before serving.
• Serve the burgers on rolls topped with the mayonnaise & lettuce. The onions can be eaten on the side or on the burgers.

CHICKEN YAKITORI

Steps:

• In a small saucepan, combine the first 4 ingredients. Bring to a boil over medium-high heat. Remove from heat; set aside half the mixture for serving., Thread peppers onto 2 metal or soaked wooden skewers. Thread chicken onto 6 metal or soaked wooden skewers. Grill chicken, covered, over medium heat until meat is cooked through, 10-12 minutes, turning occasionally and basting frequently with soy sauce mixture during the last 3 minutes. Grill peppers, covered, until tender, 4-5 minutes, turning occasionally. Grill onions, covered, until lightly charred, 1-2 minutes, turning occasionally. Serve chicken and vegetables with reserved sauce for dipping.