Maple-Teriyaki Turkey Brochettes

MAPLE-TERIYAKI SAUCE

• 1/2 cup maple syrup (preferably dark syrup for its robust flavour)
• 1/3 cup soy sauce
• 1 1/2 tbsp mirin (optional)
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, minced

TURKEY BROCHETTES

• 1 1/3 lb  turkey breast, cut into cubes
• 18 small skewers
• 1 c. à soup sesame seeds

PRESENTATION

• 3 tbsp fresh cilantro, chopped

MAPLE-TERIYAKI SAUCE

1. Combine all sauce ingredients in a small saucepan, bring to a boil, and let bubble for 5 minutes.
2. Remove from heat and allow to cool. Pour about 60 ml (1/4 cup) of this sauce into a small serving bowl and set aside.

TURKEY BROCHETTES

1. Preheat oven to 230° C (450° F). Line a baking sheet with parchment paper.
2. Put the turkey cubes onto a dish, pour half the remaining sauce over them and toss to coat well. If desired, marinate for 30 minutes or up to a few hours.
3. Slide the turkey cubes onto the skewers.
4. Lay them on the baking sheet and put into oven for 5 minutes.
5. R Remove brochettes from oven, brush with remaining sauce, sprinkle with sesame seeds, and bake for another 5 – 7 minutes.

PRESENTATION

1. Arrange on your serving plate, garnish with cilantro, and serve with the reserved sauce.