• 2 Ratings

Upgrade boneless turkey thighs by tossing them in a combination of grainy mustard, malt vinegar, and extra-virgin olive oil. Mild malt vinegar tenderizes these kebabs and flavors the crunchy slaw.

Everyday Food, January/February 2010

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Recipe Summary

prep:
20 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, whisk together mustard, vinegar, oil, and sugar; season mustard sauce with salt and pepper. Transfer 1/2 cup to another large bowl, add turkey, and toss to combine. Cover and refrigerate 30 minutes.

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  • To remaining mustard sauce, add cabbage, carrots, and onion. Toss to combine and season slaw with salt and pepper.

  • Thread 3 to 4 pieces turkey onto each of fourteen 6-inch skewers. Heat a grill pan or cast-iron skillet over medium-high; lightly oil pan. In batches, grill kebabs until cooked through, 10 to 12 minutes, turning halfway through. Reserve 6 kebabs and 2 cups slaw for Turkey Wraps. Serve remaining kebabs with slaw.

Cook's Notes

If you don't have a grill pan or cast-iron skillet, you can use a heavy-bottomed pan.

Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0