THEME: Coconut Turkey Spears
Jamie R
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Makes: 4 appetizer servings
Prep: 20 minutes
Grill: 8 minutes
* 8 6-inch bamboo skewers
* 1/2 cup purchased unsweetened coconut milk
* 2 tablespoons toasted shredded coconut
* 1 teaspoon brown sugar
* 1 teaspoon purchased green curry paste
* 1 teaspoon purchased red curry paste
* 12 ounces turkey tenderloin, cut into 1-inch strips or 12
boneless chicken tenders
* 1 tablespoon five-spice powder
* 1/4 teaspoon salt
* 1 tablespoon roasted peanut oil, peanut oil, or cooking oil
* 2 Key limes, halved crosswise
1. Soak skewers in water for 30 minutes.
2. Stir together coconut milk, toasted coconut, and brown sugar in a
small bowl. Divide mixture in half. Stir green curry paste into one
half of the mixture; cover and refrigerate until serving time. Stir
red curry paste into remaining coconut mixture; cover and refrigerate
until serving time.
3. Rub turkey or chicken strips with five-spice powder and salt.
Place between 2 sheets of clear plastic wrap, if desired. Using the
flat end of a mallet, gently pound strips to 1/4-inch thickness.
4. Thread pounded strips lengthwise onto soaked bamboo skewers. Keep
strips straight; do not weave. Brush turkey with oil.
5. Place skewers on the rack of the grill directly over medium-high
heat. Grill for 8 to 10 minutes or until juices just run clear,
turning once. Serve with the coconut-curry sauces and lime halves.
Makes 4 appetizer servings.
Tip: To make your own five-spice powder: In a blender container
combine 3 tablespoons ground cinnamon, 6 whole star anise, or 2
teaspoons anise seed, 1-1/2 teaspoons fennel seed, 1 to 2 whole dried
chili peppers, and 3/4 teaspoon ground cloves. Cover and blend spices
to a fine powder. Store in a tightly covered container for up to 2
months. Makes 1/4 cup.
Nutrition Facts
* Servings Per Recipe 4 appetizer servings
* Calories 214,
* Total Fat (g) 12,
* Saturated Fat (g) 7,
* Cholesterol (mg) 51,
* Sodium (mg) 382,
* Carbohydrate (g) 4,
* Fiber (g) 1,
* Protein (g) 21,
* Vitamin C (DV%) 10,
* Calcium (DV%) 3,
* Iron (DV%) 12,
* Percent Daily Values are based on a 2,000 calorie diet