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Grilled Turkey Skewers with Asian Pesto

These healthy grilled skewers are cooked to perfection and smothered with a creamy pesto with an Asian twist! Perfect for summer cookouts and pool parties.

Course Main Course
Cuisine Asian
Keyword grilled turkey kabobs, grilled turkey skewers, homemade Asian pesto
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 4 people
Author Mary Tang

Ingredients

  • 1 package 1 turkey breast cut into even sized 1 x 1-inch cubes

Marinade Ingredients

  • 1 tbsp coriander seeds crushed
  • 4 cloves garlic minced
  • 1 cup coriander, leaves and stems about 1 stalk
  • ⅛ cup (30 ml) soy sauce
  • ¼ cup (60 ml) lemon juice
  • ½ tsp fresh cracked pepper
  • ¼ cup (60 ml) avocado oil
  • 1 tsp honey

Asian Pesto Ingredients

  • 3 cloves garlic
  • ⅓ cup cashews roasted and salted
  • 4 cups coriander leaves and stems about 4 stalks
  • ½ cup Thai basil leaves
  • 8 kaffir lime leaves
  • ⅛ cup (30 ml) soy sauce
  • ⅛ cup (30 ml) lemon juice
  • 1 tbsp (15 ml) of lime juice
  • Salt and pepper to taste
  • ½ cup (125 ml) of avocado oil reserve more as needed

Instructions

  1. Cut the turkey into even sized pieces and add to a non-reactive container or bowl.

  2. In a food processor, add crushed coriander seeds, garlic cloves and coriander. Pulse on low for a few seconds. Scrape the mixed ingredients into a bowl. Add soy sauce, lemon juice, black pepper, honey and avocado oil into the bowl. Mix.

  3. Add the marinade to the turkey and mix until all the turkey pieces are fully coated. Cover and refrigerate for at least 4 hours or overnight.

  4. Take the turkey out of the fridge 30 minutes before grilling to bring it up to room temperature.

  5. Skewer the meat for grilling.

  6. In a food processor, add the garlic and cashews. Pulse for a few seconds. Add the coriander, Thai basil, and kaffir lime leaves. Pulse until the leaves are finely chopped.

  7. Add the soy sauce, lime and lemon juice, salt and pepper, and pulse again.

  8. Using the chute in the food processor, pour the oil until the desired consistency is achieved. The pesto should be a paste.

  9. Using a spatula, scrape the pesto into a bowl. Drizzle with avocado oil before serving.

  10. Preheat the grill to medium-high heat (400 degrees F).

  11. Add the skewers, close the lid, then open every 3 minutes to turn the skewers. Cook until the internal temperature of the turkey reaches 165 degrees F (74 degrees C). About 12 minutes.

  12. Plate the skewers and top with the pesto.

Recipe Notes

  • Cooking time may vary depending on your grill make and model.
  • Feel free to use unsalted cashews and oil of your choice.