Turkey Tenderloin Brochettes
Prep Time: 3 hours, 45 minutes (including marinade)
Cooking Time: 16 minutes
- 60
Ingredients
- 4 T EVOO
- 4 T Worchestershire sauce
- 4 T grated fresh ginger
- 2 t minced garlic
- 1/2 t hot sauce
- 3 lbs turkey tenderloin
- 2 small orange peppers, seeded and cubed
- 2 small yellow peppers, seeded and cubed
- 2 small red peppers, seeded and cubed
- EVOO for wiping pan
- 1/2 c honey
- 2 T Bragg's Amino Acids
Preparation
Step 1
Make a marinade for the turkey by combining the EVOO, Worcestershire sauce, ginger, garlic, and hot sauce in a small bowl.
Trim the fat and sliver the skin from the turkey.
Cut the turkey into 60 cubes about 1.5x1.5" thick.
Place the turkey in several large re-sealable plastic bags, cover with the marinade, and then seal bags.
Shake each bag a few times to be sure all the turkey is coated with the marinade.
Refrigerate at least 3 hours & up to 24 hours.
Just before taking the poultry out of the fridge, presoak 60 6" bamboo skewers in water for about 15 minutes.
Preheat oven to 350F.
Wipe two large baking sheets with oil.
Thread one piece of bell pepper, a cube of turkey, and another piece of bell pepper onto each skewer (use more turkey and fewer skewers if you like).
Place skewers on the prepared baking sheet.
Be sure to leave space between them.