Prep time: 20 min. (plus 10 min. marinating)
Cook time: 15 min.
Here lean little bites of turkey are marinated with wine and herbs to add juiciness and flavour, and then threaded onto skewers to be grilled or barbecued. A colourful raw-vegetable relish provides a nice splash of vitamin C as well as a delightful taste contrast. Serve with a complex carbohydrate such as steamed Basmati rice or couscous.
450 g (1 lb) skinless turkey breast steak
3 garlic cloves, chopped
11/2 tbsp lemon juice
2 tbsp dry white wine
1 tbsp chopped fresh sage or 2 tsp dried sage, crumbled
1 tbsp chopped fresh rosemary
11/2 tsp fresh thyme leaves or 1/2 tsp dried thyme
1 tsp fennel seeds, lightly crushed
21/2 tbsp extra virgin olive oil
1 red pepper, seeded and finely diced
1 bulb of fennel, finely diced
1 tbsp black olive paste (tapenade) or 10 black Kalamata olives, finely diced
8 stalks of fresh rosemary (optional)
8 shallots or button onions
salt and pepper
- Cut the turkey into 24 pieces, each about 5 × 2 cm (2 × 3/4 in). Combine the turkey pieces with 2 of the chopped garlic cloves, 1 tbsp lemon juice, the wine, sage, rosemary, thyme, fennel seeds, 2 tbsp of the olive oil and seasoning. Toss so that all the turkey pieces are covered with the herb mixture. Leave to marinate for at least 10 minutes, or up to 1 hour if you have the time.
- Meanwhile, make the relish. Put the red pepper, diced fennel and olive paste or diced olives in a bowl together with the remaining garlic, 1/2 tbsp lemon juice and 1/2 tbsp olive oil. Season to taste. Mix well, then set aside.
- Preheat the grill to high, or prepare a charcoal fire in the barbecue. Thread the marinated turkey pieces onto the rosemary stalks if using, or onto skewers, and top each one with a shallot or button onion.
- Grill or barbecue the kebabs for about 15 minutes or until cooked through and the turkey pieces are lightly browned in spots. Turn the kebabs and baste with the remaining marinade frequently. Serve the kebabs hot, with the red pepper relish.