1 package (24 oz) Butterball All Natural* Turkey Breast Tenderloins cut into 18 strips
Peanut sauce (store-bought)
1 cup jasmine rice
1 can (13.5 oz) coconut milk
1 lime (zested and juiced) + additional limes for garnish
2 tablespoons cider vinegar
2 teaspoon sugar
1 English cucumber, thinly sliced
1 small red onion, thinly sliced
1⁄2 cup cilantro, chopped + garnish
1/4 teaspoon red pepper flakes (optional)
18 bamboo skewers, soaked in water for 30 minutes
Directions
Marinate Turkey: Mix turkey strips with 1⁄2 cup peanut sauce in a bowl. Marinate in the refrigerator for at least 30 minutes (1-2 hours for best flavor).
Prepare Coconut Lime Jasmine Rice: Combine rice, coconut milk, 1⁄4 cup water, and a pinch of salt in a saucepan. Bring to a boil, reduce heat to low, cover, and cook for 15 minutes. Remove from heat and let steam for 10 minutes (keep the lid on). Fluff rice with a fork, adding lime zest, 1⁄2 the lime juice, and 1⁄2 the cilantro. Keep covered and warm.
Make Marinated Cucumber Salad: Mix vinegar, sugar, red pepper flakes, and a pinch of salt in a bowl until dissolved. Add cucumber, onion, and 1⁄2 the cilantro. Marinate for 15 minutes, stirring occasionally.
Cook the Satays: Thread turkey strips onto skewers.
- Grilling (recommended): Preheat grill to medium-high heat. Grill for 4-5 minutes per side until fully cooked.
- Air Fryer: Preheat air fryer to 400°F (204°C). Air fry in batches of 6 for 8 minutes until cooked through and slightly charred. Once finished cooking all skewers add all back to the basket and cook for an additional 3 minutes.
- Oven Broil: Preheat broiler on high and set the rack to the top position. Place skewers on a lightly greased baking pan. Cover exposed wood of skewer with a strip of foil to prevent from burning. Broil 4-6 minutes, flipping halfway through. Keep an eye on them to prevent burning as broilers vary in intensity.
Serve: Arrange satays on a platter with extra peanut sauce, cilantro springs, and lime slices. Serve with Coconut Lime Jasmine Rice and Marinated Cucumber Salad on the side.
Ingredients
1 package (24 oz) Butterball All Natural* Turkey Breast Tenderloins cut into 18 strips
Peanut sauce (store-bought)
1 cup jasmine rice
1 can (13.5 oz) coconut milk
1 lime (zested and juiced) + additional limes for garnish
