Turkey Kebabs with Basil Dressing
This is a great, light recipe for a leaner meal option or to put on the BBQ. Turkey is a great source of protein, naturally lower in saturated fat than many other meats and makes a fine kebab! This dish is made delicious with a flavoursome marinade and accompanied with a fresh basil pesto dressing using Filippo Berio Extra Virgin Olive Oil.
Categories: Poultry
Serves: 4
Preparation time: 25 mins
Cooking time: 10 mins
Ingredients
- 500g skinless turkey breast, cut into 5cm cubes
- 24 large cherry tomatoes
- 8 spring onions, cut into 5cm lengths
White Wine Marinade:
- 1 shallot, peeled and finely chopped
- 1 garlic clove, crushed
- 200ml dry white wine
- 5 tbsp Filippo Berio Classico Olive Oil
- Juice of 1 lemon
- Salt and freshly ground black pepper
Basil Dressing:
- 25g basil leaves
- 6 tbsp Filippo Berio Extra Virgin Olive Oil
- Juice of 1 lemon
- Salt and freshly ground black pepper
Method
- First make the White Wine Marinade. Place the shallot and garlic in a bowl, add the wine, Filippo Berio Classico Olive Oil and lemon juice then season with salt and pepper. Whisk together. Add to the turkey, then cover and refrigerate for 2 hours.
- For the basil dressing, bring a small pan of water to the boil. Add the basil leaves and immediately drain them. Transfer to a blender or food processor, add the Filippo Berio Extra Virgin Olive Oil, lemon juice and seasoning before whizzing to a purée.
- Thread the turkey onto 8 soaked wooden skewers with the tomatoes and spring onion pieces. Brush with marinade then cook over a medium-high barbecue heat for 10 minutes, turning and brushing with the marinade.
- Serve with the basil dressing.
