Teriyaki Ground-Turkey Skewers

• 2 tbsp shredded ginger
• 1 cup low-sodium soy sauce or tamari
• 1/2 cup honey
• 1 tbsp dark sesame oil
• 2 tbsp minced garlic
• 1/2 cup rice-wine vinegar
• 2 ground turkey
• 1 Red Delicious apple, with peel, shredded with a cheese grater
• 1/2 cup breadcrumbs
• 18 bamboo skewers, 12 inches long, soaked in water at least 30 minutes (to prevent burning)

1. Combine ginger, soy sauce, honey, oil, garlic, vinegar, 1/2 tbsp water, and a pinch of salt and pepper in a blender.
2. Mix 1/2 cup of this sauce with turkey, apple, and breadcrumbs; pour another 1/2 cup into a shallow pan to use as a marinade; reserve and refrigerate the rest for basting.
3. (Note: To avoid food poisoning, don't use any of the marinade the turkey is sitting in for basting.)
4. Wrap about 2 oz (or 1/4 cup) turkey mixture around each skewer (or roll mixture into a hot dog shape and spear with a skewer), so meat covers about 6 inches of each skewer.
5. Place skewers in a shallow pan with marinade, cover and refrigerate at least 2 hours, preferably overnight.
6. Grill skewers outdoors or on an indoor grill pan, basting occasionally, until juices run clear when pricked with a fork.
7. Serve immediately.

ginger, soy sauce, honey, sesame oil, garlic, ricewine vinegar, ground turkey, red delicious apple, breadcrumbs, bamboo skewers

Taken from www.epicurious.com/recipes/food/views/teriyaki-ground-turkey-skewers-230152 (may not work)