Mediterranean Turkey Kebabs
| Nutritional values per portion | |||
|---|---|---|---|
| Energy | n/a | Carbohydrates | n/a |
| Protein | n/a | Sugars | n/a |
| Total fat | n/a | Salt | n/a |
| Saturated fat | n/a | Fibre | n/a |
Serves: 4
Ingredients
Marinade:
120mls olive oil
200mls freshly squeezed orange juice
1 tsp red wine vinegar
2 tsp crushed garlic
1 tsp dried oregano
1 tsp ground cumin
2 tsp paprika
Kebabs:
700g British Turkey diced thigh
1 large courgette, sliced into 1 cm thick chunks
12 cherry tomatoes
2 large green peppers, seeded and cut into 3cm pieces
1 large onion, cut into 3cm pieces
salt and pepper
Method
Make the marinade. Mix all the marinade ingredients in a jug, whisking well to combine.
Place the turkey into a large bowl and pour over the marinade. Leave to marinade for 30 minutes or overnight.
To prepare the kebabs, thread the turkeys onto skewers, reserving the marinade. Alternate with courgette, cherry tomatoes, peppers and onion until all the ingredients are used up (about 12 kebabs). Season with salt and pepper and then place in the fridge while you light the barbecue.
Once you are ready to cook, place the kebabs on the barbecue for 8-10 minutes, basting with the reserved marinade, until cooked through. Serve with large pittas or flatbread if wished.