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+ servings

Turkey and Cauliflower Yakitori


  • Marinade
  • cup white wine
  • cup soy sauce
  • freshly ground black pepper
  • 1 head roasted garlic
  • 1" piece ginger, peeled and thinly sliced
  • Turkey
  • metal skewers
  • 20 turkey meatballs, store-bought are a great option
  • 1 head cauliflower, cut into bite-sized pieces
  • ½ red onion, cut into wedges
  • 1 - 2 cup wild rice, cooked according to package directions


  • Combine all of the marinade ingredients in a small saucepan and bring to a boil over medium-high heat. Lower the heat to low and simmer for 20 minutes, or until its been reduced by about half.
  • When the marinade has come to room temp, add the turkey meatballs, cauliflower, and onion. Let sit in the fridge for at least half an hour (longer is ok)
  • In the meantime, cook the rice according to the package directions.
  • Preheat the oven to 400°F
  • Add the ingredients, in rotating order to the skewers. Place them on a parchment-lined baking sheet, a little ways apart.
  • Bake 30 to 35 minutes, until the turkey is cooked through and the cauliflower is crisp on the outside, and tender on the inside.
  • Of, if you find the cauliflower skewing to be challenging, nothing bad would happen if you just baked all of the parts separately
  • Serve the turkey, cauliflower, and onions on top a bed of wild rice