The clam and tomato juices of one of Canada's favourite drinks are mimicked in skewers of marinated turkey coated in a barbecue sauce with tomato ketchup and oyster sauce.
Ingredients
- 1 boneless turkey breast, or 4 turkey thighs
- 2 tbsp (30 mL) lime juice
- 2 tbsp (30 mL) vodka
- 1 tbsp (15 mL) sesame oil
- 3/4 tsp (4 mL) celery salt
- 1/4 tsp (1 mL) black pepper
- 2 stalks celery or banana peppers
- 1 red onion
- 1/3 cup (75 mL) ketchup
- 3 tbsp (45 mL) oyster sauce
- 1 tsp (5 mL) Worcestershire sauce
- 1/2 tsp (2 mL) hot pepper sauce
Steps
- Bone and skin thighs, if using. Cut turkey into 1-1/2-inch/4 cm cubes. In small bowl, whisk together lime juice, vodka, sesame oil, celery salt and pepper; add turkey. Marinate for at least 30 minutes or refrigerate for up to 8 hours.
- Cut celery and onion into 1-1/2-inch/4 cm chunks. Thread onto skewers alternately with turkey. Grill over medium-high heat, turning to brown all sides, until turkey is no longer pink in centre, about 18 minutes.
- Meanwhile, mix together ketchup and oyster, Worcestershire and hot pepper sauces. Baste kabobs with ketchup mixture; grill for 5 minutes.
