Lemongrass Turkey Kebabs with Coconut Rice

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I shot my first spring turkey last season with my friend Cameron. He had done all the scouting, calling, and basically put a monster tom right in my lap. This season I was determined to figure out turkey hunting and Rachel was going to join me for her first turkey season. We learned a lot.

We made a lot of mistakes, but we kept at it. We doubled up on two jakes a few weeks into the season and I managed to call in a long spurred ‘rope dragger’. It was an exciting season- it reminded me of when we first started waterfowling, the excitement, the anxiety, the frustrations, and the satisfaction when it finally works out.

If you have never turkey hunted, I highly recommend it. Spring thunder is a drug and we’re both addicted.

This is a simple “marinate and grill” recipe. It’s light, fresh and gives us a reason to fire up the grill on a cool spring evening.


Lemongrass Turkey Kebabs with Coconut Rice

Prep time: 1 hour active, 6 hours inactive

Serves: 2



2 stalks lemongrass, chopped fine

2 cloves garlic, minced

1 tbsp chili sambal or other chili paste

2 tbsp fish sauce

2 tbsp canola oil

2 tbsp water

Turkey tenders or breasts, sliced long ways, ¾” thick. (skin on optional)

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Combine all marinade ingredients and mix. Combine marinade and turkey meat in bowl or ziplock bag, allow to marinate for 4-6 hours or over night.

Remove meat from marinade, skewer and lightly season with salt and pepper. Grill over high heat, rotating often until cooked through, about 6 minutes total. Serve with coconut rice and thai basil.

Coconut rice:

2 cups rice

2 cups coconut milk

1 cup water

Handful of thai basil leaves, roughly chopped or shredded


Combine rice, coconut milk and water in saucepan. Bring to a simmer, stir and cover with lid. Reduce heat to a soft simmer. Cook until rice is tender, about 15 minutes. Fluff rice and add in thai basil.