In the Kitchen: Chile-Basil Grilled Turkey Skewers

Shady Brook Farms brings us Dan Whalen, from the blog The Food in my Beard, making Chile-Basil Grilled Turkey Skewers in the kitchen today.


For Marinade

  • 1 1/2 pound shady Brook farms turkey chops
  • 1/2 cup yogurt
  • 1 tablespoon smoked paprika
  • 1/4 cup Thai Chile paste
  • 1 Clove garlic, grated
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2 tablespoons fish sauce
  • 1 teaspoon salt

For Glaze

  • 2 tablespoons fish sauce
  • 2 tablespoons lime juice
  • 1/4 cup honey
  • 2 tablespoons Thai Chile paste

For Garnish

  • 1 tablespoon sesame seeds
  • 1 bunch basil, roughly chopped



  1. Cut the turkey chops into about 1 1/2 inch squares.
  2. Mix the turkey with the rest of the marinade ingredients. Allow to marinade for at least 2 hours or overnight.
  3. 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.
  4. Place the turkey on to the skewers, pressing the skewer into the center of the turkey squares and pushing them right up close like the pages of a book.
  5. Grill the turkey on high heat on all four sides, about 4 minutes per side, until browned and cooked through.
  6. Line the skewers on a platter and drizzle with the glaze. Sprinkle on the sesame seeds and chopped basil before serving.