Peri peri turkey kebabs

2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 2 rating(s)
Peri peri turkey kebabs recipe

If you're looking for BBQ ideas, this lean and spicy option will be popular.

15–20 minutes (plus marinade time)

Serves 2

Sarah Drabble

Recipe by: Sarah Drabble | Nutritionist

If you’re hosting a BBQ and want to offer more than the traditional burgers and sausages, these lean, succulent kebabs will be popular with everybody.

Sarah Drabble

Recipe by: Sarah Drabble | Nutritionist

If you’re hosting a BBQ and want to offer more than the traditional burgers and sausages, these lean, succulent kebabs will be popular with everybody.

Ingredients

  • 240g turkey breast, diced
  • 1 red pepper, deseeded and cut into 2cm pieces
  • 12 cherry tomatoes
  • 160g mixed salad leaves
  • For the Peri Peri sauce:
  • 1–2 red chillies, trimmed (deseeded for a milder taste)
  • 1 clove garlic, finely diced
  • ½ lemon, juice only
  • 1 teaspoon smoked paprika
  • 1 tablespoon rapeseed oil

CALORIES: 257

FAT: 8.4g

5 A DAY: 3

SALT: 8.5g

SUGAR: 0.3g

Method

  1. Place all the Peri Peri ingredients in a food processor and blend into a smooth marinade.
  2. Put the turkey in a bowl and add the Peri Peri sauce. Using your hands, mix, coating all sides of the turkey in the marinade – be sure to wash your hands thoroughly before and afterwards. Cover and refrigerate for 1–2 hours for a stronger flavour.
  3. Alternating between turkey, pepper and cherry tomatoes, assemble four kebabs on skewers.
  4. Turn the grill on to high.
  5. Transfer the kebabs onto a foil-lined baking tray and cook under the grill 15–20 minutes, turning occasionally, until the turkey is cooked through.
  6. Serve on a bed of salad leaves.

If you make more than you need, refrigerate the extra kebabs and have cold the next day

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