Cut turkey in half lengthwise and place between two 12 inch pieces of wax paper. Using a meat mallet, flatten each turkey half and cut into 1 inch wide strips. In self-closing, plastic freezer bag, combine milk, oil, soy sauce, onion, pepper flakes, lemon zest, ginger and coconut extract. Add turkey strips and seal bag. Refrigerate at least four hours, turning back to coat strips.
Remove grill rack from grill and lightly coat with vegetable cooking spray; set aside. Prepare grill for direct heat cooking. Soak bamboo skewers in water for 15 minutes. Weave turkey strips onto skewers. Discard marinade. Position grill rack over hot coals. Grilled turkey 2 to 3 minutes per side or until turkey is no longer pink in center. Serve with peanut sauce (recipe follows).
In food processor, combine garlic and onion. Process 10 seconds or until chopped. Add peanut butter, lemon juice, soy sauce, cayenne pepper and coconut extract. Process 20 seconds or until blended. With motor running, slowly add milk through feeder tube. Process sauce until smooth and well blended, scraping sides often.
In small bowl, heat sauce in microwave on high for 20 to 30 seconds or until thickened.
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|Serving Size: 1 Serving (313g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 127 (35%)|
|Amt Per Serving||% DV|
|Total Fat 14.1g||19 %|
|Saturated Fat 3.7g||18 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 3.7g|
|Cholesterol 87.3mg||27 %|
|Sodium 188.5mg||7 %|
|Potassium 732.2mg||19 %|
|Total Carbohydrate 18.7g||6 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 15.5g|
|Protein 40.3g||58 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 362
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