Blackstone Teriyaki Turkey Pinwheel Skewers
Blackstone Teriyaki Turkey Pinwheel Skewers is my spin on the viral recipe for pinwheel kabobs on my flat top griddle with an Asian twist!
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.