Turkey kebabs

Sticky sweet chilli turkey kebabs

You might remember that I took part in a little challenge a while ago with Lean on Turkey, supporting our fantastic British turkey farmers, to create a turkey dish for a family of four for under a tenner.  The result was my Moroccan style turkey with Ras el Hanout.   This time, and happily for us it coincides with this gorgeous weather, my challenge is to cook a low fat, healthy turkey recipe, again costing under a tenner.  It has to feed a family of four and can’t be a roast dinner.

So I got my thinking cap on.  When I was in Florida (oh how you’re going to get fed up with me saying that), we had some amazing prawns that were both sticky, sweet and delightfully spicy.  So I had a fiddle and came up with these: lovely sticky sweet chilli turkey kebabs.  We ate them with a fresh salad of avocado, cherry tomatoes and olives, some crusty bread and that old summer favourite, potato salad – bit of a mish mash really, (some call if ‘fusion’) but it all came together really well and made for quite the most delicious al fresco supper.

Here’s how I did it.

For the sticky sweet chilli turkey kebabs:

1 pack turkey breast steaks

1 red chilli (deseeded and finely chopped)

2 cloves garlic

2 tbsp runny honey

2 tbsp light soy sauce

1 tbsp fish sauce

Squeeze of lime

In a pestle and mortar, squish the red chilli and the garlic cloves with a little pinch of salt.  Make sure they’re completely mashed into a paste, then add the runny honey, soy, fish sauce and lime.

Cut the turkey breast steaks into slivers and drop them into the marinade.  Allow them to marinate for at least an hour.

Thread onto skewers or bamboo sticks (make sure you soak the sticks first to stop them catching fire) then grill for 10 – 15 minutes until cooked through, giving them a little baste every so often with the leftover marinade.

Serve with a fresh salad – anything you’ve got in the fridge/store cupboard will do: avocado, cherry tomatoes, olives, Feta, cucumber… Season, then toss with some rapeseed oil and a squeeze of lime.

For the potato salad, just boil the potatoes until tender and coat in a couple of tablespoons of mayonnaise.  I may or may not have added some spring onions here as well which I may or may not have left off my costing table below.  Ahem.

And the verdict on the kebabs?  AMAZING!  Clean plates all round.

The verdict on the salad? ‘What’s this green stuff?..  and ‘ugh, I hate olives’.

Ah well. You can’t win them all…

For more information on the Lean on Turkey campaign, head to leanonturkey.co.uk

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