Thai Turkey Satay Skewers
These Thai Turkey Satay Skewers are tender, juicy, and full of bright, aromatic flavor. The ground turkey is seasoned with red curry paste, turmeric, and a fragrant blend of lemongrass and cilantro, then shaped onto skewers and air fried until golden. Paired with a creamy peanut sauce laced with coconut milk and just a touch of heat, they strike the perfect balance of savory, herbaceous, and gently spiced. Serve with rice, lettuce cups, or a crisp cucumber salad for a meal that feels both comforting and fresh.
Servings: Four
INGREDIENTS
2 pounds ground turkey (93% lean works best)
2 tablespoons red curry paste
2 tablespoons lime juice
2 teaspoons ground coriander
1/2 teaspoon ground turmeric
2 stalks lemongrass, tender bottom third only
1/2 cup cilantro leaves
2 English cucumbers
1/4 cup roasted peanuts (optional)
Peanut Sauce
1 shallot, finely minced
1 tablespoon Thai red curry paste
2/3 cup full-fat coconut milk
1/3 cup natural peanut butter
1 tablespoon honey
1 teaspoon tamari
PREPARATION
Chop aromatics: Very finely chop the tender bottom third of the lemongrass. Add to a mini food processor with the cilantro and pulse until finely minced. Alternatively, finely mince both by hand.
Make marinade: In a large bowl, combine ground turkey, red curry paste, lime juice, ground coriander, turmeric, and the cilantro-lemongrass mixture. Season with salt and pepper and mix gently until just combined. Chill for 15 to 20 minutes.
Form skewers: Using about 1/4 cup of turkey mixture per skewer, form 16 small skewers. For larger portions, use about 1/2 cup of mixture to make 8 skewers. With wet hands, shape the mixture into long ovals around the skewers. Chill until ready to cook.
Cook skewers: Heat a lightly oiled cast iron or grill pan over medium-high heat. Cook skewers for 4 to 5 minutes on the first side, then flip and cook for 3 to 4 minutes more, until golden and the internal temperature reaches 165°F (74°C). Let rest for a few minutes.
Make peanut sauce: In a small saucepan, sauté the shallot in a little avocado oil over medium heat until softened, about 1 minute. Add the red curry paste and cook for 30 seconds until fragrant. Stir in coconut milk, peanut butter, honey, and tamari. Whisk until smooth and simmer for 2 to 3 minutes until slightly thickened.
Plate: Place the skewers on a plate with the warm peanut sauce for dipping or drizzling. Serve with sliced cucumbers. Garnish with optional cilantro, lime wedges, or crushed peanuts.
Notes:
Very finely chop the lemongrass before pulsing or mincing to prevent stringy pieces in the finished skewers.
The peanut sauce can be made up to 3 days ahead and gently reheated before serving.
If using wooden skewers, soak them in water for at least 20 minutes before cooking.
The skewers can be cooked in batches in the air fryer. Preheat the air fryer to 400°F (204°C), lightly spray the skewers with avocado oil, and cook for 7 to 9 minutes, flipping halfway through, until the internal temperature reaches 165°F (74°C).
