2 x (approx 650g) Steggles Turkey Breasts, cut into 3cm pieces
½ cup teriyaki marinade + extra ¼ cup as dipping sauce, if desired
1 red capsicum, chopped
1 yellow capsicum, chopped
1 red onion, cut into thin wedges
2 green shallots, thinly sliced
2 teaspoons sesame seeds, toasted
1 x 450g packet microwave brown rice
Steamed Asian greens and lime wedges, to serve
Place turkey and teriyaki marinade in a large snap-lock bag. Place in refrigerator for 15–20 minutes to marinate.
Drain turkey from marinade. Thread turkey, capsicum and onion, alternately, onto 8 wooden skewers. Lightly spray a chargrill or BBQ with oil and preheat over medium-high heat. Cook skewers, turning occasionally, for 5–7 minutes, or until cooked through.
Meanwhile, prepare rice according to packet instructions.
Sprinkle skewers with shallots and sesame seeds and serve with rice, Asian greens, lime wedges and extra teriyaki marinade, if desired. Note: You will need 8 wooden skewers, soaked for 10 minutes in cold water to stop them burning.