Pesto turkey kebabs

4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5 4 rating(s)
Nigel Shattock's pesto turkey kebabs

With homemade pesto, this kebab recipe – created for the Queen's Platinum Jubilee – will look good on any table

30 minutes

Serves 4

Nigel Shattock

Recipe by: Nigel Shattock | Former Director of Communications

When my three children were younger, they loved having picnics in the garden with friends and family. We always tried not to do just the standard fare though, and to include healthier options as well with lots of salads, vegetables and dips. The kids always requested kebabs in some form, so as the years rolled by, we became more inventive and began to make them more interesting and tastier for everyone. Sometimes with just vegetables and sometimes with prawns, but this particular recipe was a firm favourite.

Nigel Shattock

Recipe by: Nigel Shattock | Former Director of Communications

When my three children were younger, they loved having picnics in the garden with friends and family. We always tried not to do just the standard fare though, and to include healthier options as well with lots of salads, vegetables and dips. The kids always requested kebabs in some form, so as the years rolled by, we became more inventive and began to make them more interesting and tastier for everyone. Sometimes with just vegetables and sometimes with prawns, but this particular recipe was a firm favourite.

Ingredients

  • 4 x turkey breast steaks (500g)
  • 1 medium red pepper, cut into rough squares
  • 160g courgette, sliced thickly
  • 1 tablespoon olive oil
  • 90g fat-free Greek-style yoghurt
  • 30g fresh mint, finely chopped

For the pesto

  • 50g almonds
  • 2 cloves garlic, crushed
  • 50g fresh coriander
  • 1 teaspoon ground turmeric
  • 2 teaspoons olive oil
  • ½ lemon, juice only

CALORIES: 295

FAT: 13g

5 A DAY: 1

SALT: 0.2g

SUGAR: 3.9g

Method

  1. To make the pesto, put all the ingredients in a blender and blitz into a rough paste. Refrigerate until needed.
  2. Lay the turkey steaks between cling film and pound with a mallet or rolling pin until about 1cm thick.
  3. Spread the pesto over each turkey steak.
  4. Roll up the turkey steaks from the long side and then cut them into 2.5cm slices – they should look like a pinwheel.
  5. Thread a slice of turkey onto 4 or 8 metal skewers, making sure you skewer the outside end of the turkey. Then add a courgette slice and piece of pepper to each skewer and repeat.
  6. Brush the kebabs with olive oil and cook under a preheated grill for about 6 minutes on each side, or until cooked through.
  7. Mix together the yoghurt and mint.
  8. Once the kebabs have cooked, drizzle over the yoghurt and serve.

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