SS Superior Sauce USA

Recipe

Tamarind Sweet Chili Vietnamese Turkey Grilled Skewers with red pepper

VietnameseTurkeyDinnerGrillingVietnamDairy Free

Tamarind Sweet Chili Vietnamese Turkey Grilled Skewers with red pepper is an easy Vietnamese-style recipe with turkey, romaine, rice or salad, and a simple tamarind sweet chili sauce. The directions are written by minute, heat level, and cookware so the meal is easy to follow.

Yield4 servings
Prep Time21 minutes
Cook Time14 minutes
Total Time35 minutes

Why this easy recipe works

Tamarind Sweet Chili Vietnamese Turkey Grilled Skewers with red pepper is built for home cooks who want clear timing and familiar cookware. The sauce gives the dish a balanced sweet, savory, tangy flavor, and the vegetables keep the meal fresh.

Cookware and heat guide

  • Cookware: outdoor grill or grill pan
  • Heat: medium-high heat
  • Best side: rice or salad

Helpful answer

Prep the sauce before the pan gets hot, keep the protein in one layer, and add the sauce near the end so it coats the food without burning.

Ingredients

What you need

  • 1 lb ground turkey or turkey cutlets
  • 2 cups romaine, cut into bite-size pieces
  • 1 cup rice or salad
  • 2 tablespoons neutral oil, divided
  • 3 tablespoons sweet chili sauce
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar or lime juice
  • 1 teaspoon toasted sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon fresh ginger, finely grated
  • 2 tablespoons chopped cilantro and mint
  • 1 teaspoon sesame seeds or crushed peanuts, optional

Directions

How to make it

  1. Minute 0-6, cutting board and skewers: break ground turkey into small pieces or slice cutlets thinly. Thread the protein and romaine onto skewers.
  2. Minute 6-9, small bowl: whisk lime juice, garlic, soy sauce, sweet chili sauce, and a splash of rice vinegar. Reserve 2 tablespoons for serving.
  3. Minute 9-12, grill or grill pan: preheat to medium-high heat and oil the grates lightly.
  4. Minute 12-20, grill: cook the skewers, turning every 2 minutes, until browned on all sides.
  5. Minute 20-24, grill: brush with sauce and cook until sticky and cooked through. Cook turkey until no pink remains and it reaches 165 F.
  6. Minute 24-30, platter: rest for 3 minutes, add cilantro and mint, and serve with rice or salad.

Tips

Make it yours

  • Keep the pan at medium-high heat; lower the heat if the sauce darkens too fast.
  • Cut romaine evenly so the pieces cook at the same speed.
  • Make the sauce before cooking so the final toss takes less than 2 minutes.
  • For meal prep, store the sauce separately and reheat gently.

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