Lightly toast the cumin seed, cool and grind to a powder. Combine the cumin, turmeric and oil to form a paste. Toss the sliced turkey breast in the herb mixture, coating well. Cover, refrigerate and marinate for at least 1 hour.
Thread the marinated turkey evenly onto the pre-soaked skewers with an even distribution of poultry on each skewer. Cover, refrigerate and reserve for service.
Coconut Milk Peanut Dressing
Over low heat, allow the peanut butter to soften in a saucepan. Whisk in the heated coconut milk and stir until smooth. Remove from the heat and allow to cool for several minutes. Whisk in the lime juice, fish sauce and soy sauce.
Service
Grill the reserved turkey skewers until cooked through.
For each order, toss 2 cups of the mixed greens with a tablespoon cilantro and 2 ounces of dressing. Place greens on a chilled plate and garnish with fanned mango slices and cucumbers.
Place 3 warm turkey satay skewers atop each salad and drizzle additional dressing over top of salad.
Recipe Source:
Chef:
Restaurant:
Location:
Nutrition Facts
Calories 420 Calories from Fat 210
% Daily Value*
Total Fat 23g
35%
Saturated Fat 13g
65%
Cholesterol 75mg
25%
Sodium 760mg
32%
Total Carbohydrate 21g
7%
Dietary Fiber 6g
24%
Sugars 12g
Protein 36g
Vitamin A 70%
Vitamin C 70%
Calcium 15%
Iron 35%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on you calorie needs:
