Turkey Pockets à la Kikkoman

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Naturally Brewed Soy Sauce Teriyaki Marinade Main courses Poultry Vegetables BBQ Summer

Preparation time: 1h

500 g turkey fillet
300 g apricots
4 shallots
6 tbsp. Kikkoman Teriyaki marinade & sauce
mixed, roughly grounded pepper
1 tsp. brown sugar
1/2-1 tsp. chilli flakes

For the Salad

1 romaine lettuce
125 g rocket
250 g cherry tomatoes
3-4 tbsp. Kikkoman naturally brewed soy sauce
2-3 tbsp. white balsamic vinegar
1-2 tsp. fig mustard
freshly ground pepper

Preparation

Wash the turkey fillet, dab it dry and cut into bite sized pieces. Wash, halve and de-stone the apricots. Peel the shallots and cut them into wedges. Combine the Kikkoman Teriyaki marinade & sauce, pepper, sugar and chilli flakes with the turkey, apricots and shallots. Distribute the ingredients onto 4 adequately sized pieces of aluminium foil, close the foil and cook the pockets on the barbecue for approx. 15-20 minutes.

To make the salad, pluck the romaine lettuce leaves, wash them with the rocket leaves and tear into bite-sized pieces. Mix together the Kikkoman naturally brewed soy sauce, vinegar, mustard and pepper. Combine the salad and the dressing and serve with the turkey pockets. They taste delicious with fresh country bread.

Tip: This recipe goes also well with Kikkoman stir-fry sauce.