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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • Soak skewers in water for 30 minutes.

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  • 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.

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  • 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.

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  • Thread pounded strips lengthwise onto soaked bamboo skewers. Keep strips straight; do not weave. Brush turkey with oil.

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  • 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.

Tips

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

214 calories; 12 g total fat; 7 g saturated fat; 51 mg cholesterol; 382 mg sodium. 4 g carbohydrates; 1 g fiber; 21 g protein; 0 IU vitamin a; 6 mg vitamin c; 30 mg calcium; 2 mg iron;

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