A meal with grilled turkey satays, rice, cucumber salad, peanut sauce and lime on a wooden table.

Satay Turkey Skewers Recipe

Turkey tenderloin skewers that are topped in peanut sauce, flanked by coconut lime jasmine rice and marinated cucumber salad. It's a quick, high-protein, and Thai-inspired grilling recipe that'll turn your satays into sat-yays.

Prep Time
30 min

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
  • 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

  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
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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
  • 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