Lemony Turkey Kebabs

Ingredients

• 1 kg turkey mince
• 2 shallots finely diced
• 2 cloves garlic, peeled and crushed
• 1/2 red pepper finely diced
• 1/2 red chilli, de-seeded and finely diced (optional)
• handful fresh lemon thyme, washed and chopped
• handful fresh curly parsley, washed and chopped
• zest of 1 lemon
• freshly ground black pepper
• 1 egg
• pitta bread

For the Winter salad

• 1/2 crisp white cabbage
• 1 large fennel bulb
• 2 sticks celery
• 3 white radishes
• 1 apple, peeled, cored and chopped
• 2 tblsp olive oil
• 1 tblsp fresh lemon juice
• freshly ground black pepper
• 1 handful fresh parsley, chopped

 

Method

1. Prepare to cook the kebabs on either a BBQ, under a hot grill or in a griddle pan on the hob top.
2. In a large bowl bind together the minced turkey, fresh chopped herbs, crushed garlic, diced onions and pepper and red chilli if you are using with the egg and lemon zest. I find this is a job best done with your hands.
3. Once thoroughly mixed together, take a small handful and shape around a metal or wooden skewer, compacting the mixture well and making a long ‘shish’ or sausage shape.
4. As you finish each kebab, put them straight onto the BBQ. Be careful not to turn them too soon or they might fall apart. (You can always make this mixture into a Pattie or burger shape if you don’t have any skewers to hand)
5. Cook for 8 – 10 minutes turning when required and make sure the meat is cooked all the way through before serving.
6. For the salad wash and prepare all the vegetable ingredients and put into a large, shallow serving dish.
7. In a separate bowl mix the olive oil, lemon juice and black pepper and pour over the salad and serve.