Tsukune Turkey Skewers

Total time 50 mins
20 mins preparation time
30 mins marinating time

Ingredients

4 portion(s)

for the tsukune:

500 g
turkey thigh mince
3 
spring onions, finely chopped
1 tsp
finely chopped or grated ginger
2 
garlic cloves, crushed
2 ½ tbsp
cornflour

for the soy glaze:

50 ml
mirin
25 ml
sake (or dry sherry)
25 ml
water
2 tsp
soft light brown sugar

to garnish:

finely shredded spring onion
veg oil to grease
You will also need 12 medium-sized wooden skewers
Nutritional facts (per portion): 992 kJ  /  237 kcal
7.2 g Fat
26.7 g Protein
15.5 g Carbohydrates

Preparation

Step 1

Soak the wooden skewers in cold water for at least 30 minutes to prevent them burning. Preheat oven to 200C/180C Fan/Gas 6.

Step 2

Mix the soy glaze ingredients in a small pan and simmer on a medium heat for 10 minutes until reduced by half. Leave to cool to room temperature. 

Step 3

Meanwhile put the tsukune ingredients in a large bowl. Mix well with clean hands, until everything is evenly distributed. Roll into about 24 mini meatballs. Chill for 30 minutes to firm up. 

Step 4

Add two or three meatballs to each soaked skewer (depending on how big the skewers are), and place onto an oiled tray. 

Step 5

Bake the skewers for 15 minutes, turning and brushing generously with the glaze a couple of times, until cooked through and golden. Scatter with the spring onion to serve.

Recipe-ID: 296

Recipe as PDF

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Soak the wooden skewers in cold water for at least 30 minutes to prevent them burning. Preheat oven to 200C/180C Fan/Gas 6.

Mix the soy glaze ingredients in a small pan and simmer on a medium heat for 10 minutes until reduced by half. Leave to cool to room temperature. 

Meanwhile put the tsukune ingredients in a large bowl. Mix well with clean hands, until everything is evenly distributed. Roll into about 24 mini meatballs. Chill for 30 minutes to firm up. 

Add two or three meatballs to each soaked skewer (depending on how big the skewers are), and place onto an oiled tray. 

Bake the skewers for 15 minutes, turning and brushing generously with the glaze a couple of times, until cooked through and golden. Scatter with the spring onion to serve.

Let us know what you think

Thank you for your feedback!

Click on the number of stars you want to give: the more the better!

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