TERIYAKI GROUND-TURKEY SKEWERS

Teriyaki Ground-Turkey Skewers image

Yield Makes about 18 skewers

Number Of Ingredients 10

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2 tbsp shredded ginger
1 cup low-sodium soy sauce or tamari
1/2 cup honey
1 tbsp dark sesame oil
2 tbsp minced garlic
1/2 cup rice-wine vinegar
2 ground turkey
1 Red Delicious apple, with peel, shredded with a cheese grater
1/2 cup breadcrumbs
18 bamboo skewers, 12 inches long, soaked in water at least 30 minutes (to prevent burning)

Steps:

Combine ginger, soy sauce, honey, oil, garlic, vinegar, 1/2 tbsp water, and a pinch of salt and pepper in a blender. Mix 1/2 cup of this sauce with turkey, apple, and breadcrumbs; pour another 1/2 cup into a shallow pan to use as a marinade; reserve and refrigerate the rest for basting. (Note: To avoid food poisoning, don't use any of the marinade the turkey is sitting in for basting.) Wrap about 2 oz (or 1/4 cup) turkey mixture around each skewer (or roll mixture into a hot dog shape and spear with a skewer), so meat covers about 6 inches of each skewer. Place skewers in a shallow pan with marinade, cover and refrigerate at least 2 hours, preferably overnight. Grill skewers outdoors or on an indoor grill pan, basting occasionally, until juices run clear when pricked with a fork. Serve immediately.