Grilled Turkey Kabobs with Thai Noodle Salad

  Dinner

This fresh and crisp Thai Salad is full of lean turkey, colourful veggies, rice noodles and seasoned to perfection. It’s so simple to make, just grill up your turkey on the barbecue, cook up your rice noodles and both of these staples together with the remaining ingredients. Bon Appétit!

Grilled Turkey Kabobs with Thai Noodle Salad

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TOTAL TIME: Prep: 25 min. Cook: 10 min.
YIELD: 2 servings.

Ingredients

  • 2 tablespoons fish sauce
  • 1/4 cup avocado oil
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • 1 tablespoon soy sauce
  • 1/2 pound turkey breast, cut into 1-in. pieces
  • 100 grams rice noodles
  • 1/2 sweet red pepper, sliced into strips
  • 1/2 cup cucumber, sliced thin
  • 1 cup shredded red cabbage
  • 1 tablespoon fresh basil, chopped fine
  • 1 tablespoon fresh cilantro, chopped fine
  • 1/4 cup dry roasted peanuts, chopped
  • 1/4 cup green onions, sliced thin
  • 1/4 cup natural peanut butter
  • 1 lime, juiced
  • 1 teaspoon fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons maple syrup
  • 1 teaspoon Sriracha chili sauce, optional
  • 3 to 4 tablespoons water, to thin

Instructions

  • 1. Add fish sauce, avocado oil, maple syrup, lime juice and soy sauce to a medium mixing bowl. Add turkey pieces to the bowl and use a spoon to toss well. Place the bowl in the fridge and allow turkey to marinate for 30 minutes.
  • 2. Preheat your barbeque to 425°F. Thread turkey pieces onto 2 skewers. Once the barbeque is hot, place skewers onto the grates and grill for 4-5 minutes per side, or until turkey is cooked through to 165°F.
  • 3. While turkey is cooking, fill a large pot with water and bring to a boil. Once boiling, remove from the heat and add the rice noodles. Allow the noodles to soak for 4-6 minutes. The noodles should be tender, but not mushy. When the noodles are soft, drain into a fine mesh sieve and rinse with cold water immediately. Place noodles into a large bowl and set aside.
  • 4. Combine the dressing ingredients in a small bowl and whisk well to combine. Set aside.
  • 5. Add the peppers, cucumbers, red cabbage, basil and cilantro to the bowl with the noodles. Drizzle the dressing over top and use tongs to mix well.
  • 6. Distribute the salad evenly into two bowls, garnish each with the roasted peanuts and green onions. Remove the turkey pieces from the skewers and place on top of the salad just before serving.

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