Teriyaki Turkey Kebabs; the potager

August is almost over.

We had our first winter squash the other night.

To be clear – we are still above 33C (92F) and there is no ‘feel of autumn in the air’.

Still, the days are getting shorter and we’re feeling the urge to get our last few favorites from the grill.

We are always happy with food on a stick.

We are really happy when there’s Peanut Sauce.

Click here to Pin Teriyaki Turkey Kebabs

Teriyaki Turkey Kebabs

Print Recipe

Turkey tenderloin or turkey breast meat is perfect to cut into chunks for these easy kebabs.

• Author: Kate
• Prep Time: 10 minutes
• Marinate: 15 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Category: Turkey
• Method: Grilling

Ingredients

Scale 1x2x3x

• 10oz (300gr) turkey tenderloin, cut into 1 1/2″ (5cm) cubes
• 8 large cherry tomatoes
• 8 large cremini mushrooms, trimmed
• 1 large red onion, cut into 8 wedges
• 1 medium zucchini (courgette), about 8″ (20cm), cut into 1/2″ (1.25cm) slices
• 1 orange or red pepper, cut into 8 squares
• 4 tbs teriyaki sauce/marinade
• 8 skewers, if wooden soak in water
• Warm Peanut Sauce
• 1/3 cup chunky peanut butter
• 2 tbs snipped fresh chives
• 1 tbs snipped fresh parsley
• 1 tsp chili powder
• 1 tsp sesame oil
• 1 tbs olive oil
• 2 tsp soy sauce
• 2 tsp lemon juice
• 1 tsp brown sugar
• 1/3 cup chicken broth

Instructions

• Put turkey into a bowl with the teriyaki sauce. Stir to coat.
• Add pepper, mushrooms, onions and zucchini to bowl, as you cut, and stir gently.
• When ready to cook: Put turkey, mushrooms and tomatoes onto 4 skewers, alternating.
• Put peppers, onions, and zucchini on the other 4 skewers, alternating.
• Start to cook the vegetable-only skewers first, over indirect heat with the cover closed.
• After about 7 minutes, lift cover and turn vegetables, moving over direct heat. Add turkey skewers over direct heat. Cook for 6 – 10 minutes, or until turkey is done.
• Peanut Sauce:
• Heat oils in small saucepan.
• Add chives and chili powder and sauté briefly.
• Add remaining ingredients and bring to a boil, stirring well to combine.
• Remove from heat and cover to keep warm

Notes

You could substitute chicken for the turkey – or lamb or pork or beef.
Let everything marinate while you soak the skewers and prep the grill.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 836
• Sugar: 42.1 g
• Sodium: 1181.8 mg
• Fat: 34.2 g
• Saturated Fat: 5.4 g
• Trans Fat: 0 g
• Carbohydrates: 84.6 g
• Fiber: 16.9 g
• Protein: 57.2 g
• Cholesterol: 82.1 mg

Keywords: turkey kebabs, grilled turkey, kebabs

Love kebabs? Try Moroccan Lamb Kebabs or Beef & Vegetable Kebabs

Still hot and still little rain.

We had about an inch last week, and we’re cooling off a bit more at night.

I’m still watering the potager when needed and it seems to be trying for a recovery.

The butternut squash and hokaido are attempting a return. There are a lot of small green leaves but very few flowers.

I thought the beans were trying to come back, too. There are a lot of green leaves near the ground. I realized that it would take too long and they would never produce many beans, if any. I quit watering them. I do try not to waste water….

The blue pumpkin and red kuri are on dead plants. I cut them off and tossed the plants in the compost.

There was 1 small hokaido (green) that I also picked, thinking it might encourage the plant to produce more.

I also picked 16 Delicata. Those plants are still doing okay – there are about 10 more squash on the vines, slowly ripening.

Not much of a harvest but better than no harvest.

There is still a month or 2….