Ingredients
1 1/2 pound Shady Brook Farms Turkey Chops cut into 1 inch squares
1/2 cup Yogurt
1 tablespoon Smoked Paprika
1/4 cup thai chile paste (sambol)
1 clove Garlic
1 tablespoon Sesame Oil
1 tablespoon Honey
2 tablespoons Fish Sauce
1/2 teaspoon Salt
1 Bell Pepper
2 tablespoons Fish Sauce
2 tablespoons Lime Juice
1 tablespoon Sriracha
2 tablespoons thai chile paste (sambol)
1/4 cup Honey
10 leaves Basil roughly chopped
1 tablespoon Sesame Seed toasted
Directions
1
Mix the turkey with the rest of the marinade ingredients. Allow to marinade for at least 2 hours or overnight.
2
Meanwhile, mix the glaze ingredients in a small sauce pan. Bring to a simmer and whisk to combine. Simmer about 10 minutes and remove from heat.
3
Build the skewers by placing one square of red pepper onto the skewer, followed by 2 squares of turkey, pressing the skewer into the center of the turkey squares and pushing them right up close to the pepper like the pages of a book. Repeat 3 times, and bookend with a 5th pepper.
4
Grill the turkey on high heat on all four sides, about 4 minutes per side, until browned and cooked through.
5
Line the skewers on a platter and drizzle with the glaze. Sprinkle on the sesame seeds and chopped basil before serving.