Best Ground Turkey Skewers Recipes

TERIYAKI GROUND-TURKEY SKEWERS

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.

GROUND TURKEY SKEWERS

Steps:

• Soak skewers in water 30 minutes to prevent burning.
• Meanwhile, heat oven to 375°F. Line 15x10x1-inch pan with foil or cooking parchment paper; lightly spray foil or paper with cooking spray. In medium bowl, mix all ingredients except chutney. Shape 1 rounded tablespoon of the turkey mixture around top third of each skewer.
• Place skewers in pan with turkey in center of pan and skewers to outside of pan.
• Bake 20 to 25 minutes or until turkey is no longer pink in center. Just before serving, brush 1/4 cup of the warmed chutney on turkey. Serve remaining chutney as dipping sauce.