Recipe courtesy of Jill Davie

Turkey Satay with Cranberry Dipping Sauce

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  • Level: Intermediate
  • Total: 8 hr 37 min
  • Prep: 12 min
  • Inactive: 8 hr
  • Cook: 25 min
  • Yield: 24 pieces
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For the turkey satay:

2 stalks lemongrass, roughly chopped

1 tablespoon ginger, finely chopped

5 cloves garlic, minced

1 tablespoon chili pepper, crushed

2 tablespoons, curry powder

2 tablespoons honey

1 tablespoon fish sauce

2 boneless, skinless turkey breasts

Bamboo skewers, soaked in water for 1 hour

For the dipping sauce:

2 cups whole cranberry relish

1/2 cup coconut milk

1/4 cup shredded, unsweetened coconut

2 limes, juiced


  1. For the marinade, combine lemongrass, ginger, garlic, chili pepper, curry powder, honey and fish sauce in medium sized bowl. Slice the turkey breasts into 3 by 1-inch strips and add to the marinade, stirring to coat the turkey. Cover with plastic wrap and place the turkey marinade in the refrigerator overnight. When ready to cook the satay, place a large saute pan on medium high heat. Thread the turkey meat onto the skewers and sear, turning once, until the turkey is cooked through, about 1 to 2 minutes per side.;

For the dipping sauce:

  1. Mix all ingredients together in a medium sized mixing bowl and taste for seasoning. Serve in a small dipping bowl along side the turkey satay.;