Coconut Turkey Spears

Skewered turkey tenderloin rubbed with five-spice powder is grilled to perfection and served with the coconut curry sauces in this outdoor cooking recipe.

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  • Makes: 4 servings
  • Makes: 4 appetizer servings
  • Prep: 20 mins
  • Grill: 8 mins
  • Stand: 30 mins

Coconut Turkey Spears

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Directions

  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.

From the Test Kitchen

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.

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Nutrition Facts (Coconut Turkey Spears)

  • Per serving:
  • 214 kcal ,
  • 12 g fat
  • (7 g sat. fat ,
  • 51 mg chol. ,
  • 382 mg sodium ,
  • 4 g carb. ,
  • 1 g fiber ,
  • 21 g pro.
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