Skinny Satay Turkey Skewers

The first Monday of 2022 came in cold and gray, which for Houston means the temperature dipped into the forties and half the city acted like the apocalypse had arrived. I had leftover pho in the fridge from Saturday and I ate it straight out of the container at 6 AM, standing at the kitchen counter, watching the backyard fog settle over the smoker. There is no better breakfast in the world, and I say that as a man who has eaten a lot of breakfasts in a lot of places.

I called Mai first thing, which I do every morning now. She was fine. She said the Tet decorations she already had up were premature but she wasn't taking them down. I told her Tet was still a month away. She told me she was aware. We have variations of this conversation every year. It is one of my favorite traditions.

Work was slow to restart after the holidays but my phone started buzzing by Tuesday — restaurant owners coming back to earth, realizing their equipment needed servicing or replacement, calling their guys. I am their guy. The past year and a half of COVID misery had beaten down a lot of places, but survivors were rebuilding and I'd picked up a handful of new ghost kitchen clients who were genuinely interesting to work with. Different equipment needs, different supply chains. I was learning along with them.

Lily called Sunday night, glowing in a way I hadn't heard from her in a while. She and James had spent New Year's Eve together and things were clearly going well. I asked exactly the number of questions a father is allowed to ask, which is three, and then I told her I was happy for her and changed the subject to what she'd cooked. She said she made jollof rice following James's mother's recipe and it came out perfectly on the first try. I told her that was a good sign — not about the rice specifically, but about the kind of person she was dealing with. People who share their family recipes are the kind of people you want in your life.

I spent Saturday afternoon making a proper New Year batch of thit kho — the caramelized pork and eggs my mother used to make, slow-braised in fish sauce and coconut water until the meat is falling apart and the eggs turn mahogany. I texted Lily and Emma the photo. Emma sent back three fire emojis. Lily sent back: "Save me some." So I did.

The thit kho I made that Saturday was for Tet, for memory, for Lily and Emma—it wasn’t a weeknight dinner, it was an act of love that takes hours. But the flavor I was chasing, that deep savory-sweet pull that makes you want to sit down and slow down, doesn’t always require a braise. These Skinny Satay Turkey Skewers hit that same register: bold with fish sauce and ginger, a little sweet, a little heat, the kind of thing you can get on the table fast without it tasting like you did. If Lily ever calls and says she’s coming over on a Tuesday, this is what I’m making.

Prep Time: 15 min | Cook Time: 12 min | Total Time: 27 min | Servings: 4

Ingredients

1 1/2 lbs turkey breast, cut into 1-inch cubes
2 tablespoons natural peanut butter
2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
1 tablespoon fresh lime juice
1 tablespoon honey
2 teaspoons sesame oil
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
1/2 teaspoon red pepper flakes
1/4 teaspoon ground turmeric
8 wooden or metal skewers
Fresh cilantro and lime wedges, for serving

Instructions

Soak skewers. If using wooden skewers, soak them in water for at least 20 minutes to prevent burning while cooking.
Make the marinade. In a medium bowl, whisk together peanut butter, soy sauce, fish sauce, lime juice, honey, sesame oil, garlic, ginger, red pepper flakes, and turmeric until smooth and fully combined.
Marinate the turkey. Add the cubed turkey to the marinade and toss to coat evenly. Let sit for at least 10 minutes at room temperature, or up to 4 hours covered in the refrigerator.
Thread the skewers. Thread 4–5 pieces of marinated turkey onto each skewer, leaving a small gap between pieces so the heat can circulate evenly.
Cook the skewers. Heat a grill pan or outdoor grill over medium-high heat and lightly oil the grates. Cook skewers for 5–6 minutes per side, until the turkey is cooked through and shows light char marks. Internal temperature should reach 165°F.
Rest and serve. Let skewers rest for 2 minutes off the heat. Serve with fresh cilantro scattered over the top and lime wedges on the side. A simple cucumber salad or steamed jasmine rice makes a natural pairing.

Nutrition (per serving)

Skinny Satay Turkey Skewers — For the Family Table That Keeps Showing Up