Turkey kebabs with fennel and capsicum relish recipe

Serves 4

Preparation time: 20 minutes, plus at least 10 minutes marinating

Cooking time: about 15 minutes

 

500 g skinless turkey breast steak

3 cloves garlic, chopped

11/2 tablespoons lemon juice

2 tablespoons dry white wine

1 tablespoon chopped fresh sage or 2 teaspoons dried sage, crumbled

1 tablespoon chopped fresh rosemary

11/2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme

1 teaspoon fennel seeds, lightly crushed

21/2 tablespoons extra virgin olive oil

 

1 red capsicum, seeded and finely diced

1 bulb of fennel, finely diced

1 tablespoon black olive paste (tapenade) or 10 black kalamata olives, finely diced

salt and pepper

8 stalks of fresh rosemary (optional)

8 French shallots or baby onions

 

1 Cut the turkey into 24 pieces, each about 5 x 2 cm. Combine the turkey pieces with 2 of the chopped garlic cloves, 1 tablespoon of the lemon juice, the wine, sage, rosemary, thyme, fennel seeds, 2 tablespoons of the 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.

 

2 Meanwhile, make the relish. Put the capsicum, diced fennel and olive paste or diced olives in a bowl together with the remaining garlic, 2 teaspoons of lemon juice and 2 teaspoons of oil. Season to taste. Mix well, then set aside.

 

3 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 baby onion.

 

4 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 capsicum relish.

 

Each serving provides 938 kJ, 224 kcal, 28 g protein, 9.5 g fat (1.5 g saturated fat), 7 g carbohydrate (6 g sugars), 2.5 g fibre