Blackstone Teriyaki Turkey Pinwheel Skewers
Blackstone Teriyaki Turkey Pinwheel Skewers were so fun to make, and they got rave reviews from my family at dinner!
This recipe is my spin on the viral pinwheel kabobs, I’ve not seen one with a flavor profile like these PLUS, I am making them on my griddle.
How to make Blackstone Teriyaki Turkey Pinwheel Skewers
Put a pound of ground turkey in a bowl with some teriyaki sauce, garlic, ginger, kosher salt, and pepper.
Mix together with your hands.
Spread this mixture evenly onto 4 (7-inch) size flour tortillas, again with my hands was the easiest way.
Sprinkle a thin layer of cheese over top and roll them up tightly.
Slice the ends off and then cut the rest into 1 inch size slices… mine were maybe a little more than an inch, I got 5 roll ups from each tortilla.
Put them onto kabob skewers (mine were metal) starting with the tortilla side at the seam.
I stuffed the leftover ground meat from the ends into the empty spaces in the skewers.
Then preheat your Blackstone or flat top griddle to medium/ medium low heat.
Add some cooking oil of choice and the skewers.
They will cook for 8 to 10 minutes total.
Flip them a few times, I used my spatula for this.
During the last few minutes, brush them with a mixture of melted butter, teriyaki sauce, kosher salt, and pepper.
Top Blackstone Teriyaki Turkey Pinwheel Skewers with any toppings your heart desires!
We went with yum yum sauce, more teriyaki, cilantro, and lime wedges.
But sriracha, pickled onions, or sesame seeds would also be great additions.
If you like Blackstone Teriyaki Turkey Pinwheel Skewers, you might also like these griddle recipes…
Blackstone Hot Honey Chicken Subs
Blackstone Meal Prep Teriyaki Chicken Steak & Mushrooms
Griddle Cajun Turkey Sliders
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Blackstone Teriyaki Turkey Pinwheel Skewers
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 1 pound ground turkey
- 1/3 cup teriyaki sauce
- 4 cloves garlic minced
- 1 teaspoon grated ginger
- kosher salt, pepper
- 4 soft flour tortillas, I used 7-inch size tortillas
- 1 cup shredded cheese of choice
- 2 tablespoons melted butter
- cooking oil of choice
- Toppings of choice: yum yum sauce, more teriyaki sauce, sesame seeds, cilantro, sriracha, lime wedges, pickled red onions
Instructions
- Put the ground turkey in a bowl with half of the teriyaki sauce, garlic, ginger, kosher salt, and pepper. Mix together with your hands.
- Spread this mixture evenly on the tortillas, again with my hands was the easiest way. Sprinkle a thin layer of cheese over top and roll them up tightly. Slice the ends off and then cut the rest into 1 inch size slices (mine were maybe a little more than an inch, I got 5 roll ups from each tortilla).
- Put them onto kabob skewers (mine were metal) starting with the tortilla side at the seam.Note: I added the leftover ground meat from the ends and stuffed into the empty spaces in the skewers.
- Mix the remaining teriyaki sauce, butter, kosher salt, and pepper together.
- Preheat your griddle to medium/ medium low, add cooking oil of choice and the skewers. Cook 8 to 10 minutes, flipping a few times and cover with a melting dome or lid to speed up the cooking if desired. Brush the teriyaki butter over top several times during the last few minutes of cooking.Note: My hibachi spatula was the easiest way to flip them, picture example in post above.
- Remove and add toppings of choice such as yum yum sauce, more teriyaki sauce, sesame seeds, cilantro, sriracha, lime wedges, and/ or pickled red onions.
Visit my other site CooksWellWithOthers.com for even more recipes!
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