Skinny Satay Turkey Skewers

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  Garlic(10g)
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  Coconut Milk, Light, Canned(240g)
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  Turmeric, Ground(5g)
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  Peanut butter powder(45g)
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  Peanut Butter, Smooth(15g)
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  Brown sugar(30g)
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  2 pinches salt to season
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  Ground Turkey, 99% Lean(680g)
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  Cooking spray (per 1-second spray)
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  extra water if needed
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  Cilantro, Fresh

Instructions

1. 1Soak wooden skewers in water for 30 minutes. While soaking, mince the garlic and combine with the peanut butter, peanut butter powder, light coconut milk, turmeric, and brown sugar in a bowl, whisking until smooth—this is your marinade.
2. 2Cut the ground turkey into bite-sized pieces and thread onto skewers, dividing evenly (approximately 6 pieces per skewer). Submerge skewers in the marinade, cover, and refrigerate for at least 1 hour or overnight for deeper flavor.
3. 3Remove skewers from marinade and reserve the marinade in a separate container. Spray a large nonstick skillet with cooking spray and heat over medium-high heat for 1 minute until hot.
4. 4Working in two batches to avoid crowding, cook the skewers for 4–5 minutes per side over medium-high heat until the turkey is golden brown on all sides and the internal temperature reaches 165°F—do not overcrowd the pan.
5. 5Transfer the reserved marinade to a small pot and bring to a boil over high heat, stirring occasionally. Reduce heat to medium and simmer for 5–7 minutes, stirring frequently, until the sauce thickens and becomes fragrant. Add water 1 tablespoon at a time if the sauce becomes too thick.
6. 6Divide the cooked skewers evenly among 4 plates or airtight containers while hot. Pour the satay sauce over each portion, dividing evenly.
7. 7Top each serving with fresh cilantro and serve with steamed rice or vegetables on the side, or store in airtight containers in the refrigerator for up to 4 days.