Robata-grilled Turkey Skewers in Organic Coconut Teriyaki

by Leah Halmagyi


  • 600g turkey breast, diced
  • ½ cup teriyaki sauce
  • ¼ cup light soy sauce
  • juice of 2 lemons
  • 1 Tbsp toasted sesame oil


1 Toss the turkey in teriyaki sauce, soy sauce, lemon juice and sesame oil, then set aside for 20 minutes. Thread onto skewers, then cook over a charcoal grill for 20 minutes, turning several times, until just firm, basting with the excess marinade while it cooks.