Turkey shish

Turkey shish

From
Posh Kebabs
Serves
4
Cooking time
20 mins

The secret to keeping these kebabs juicy is to use thin slices of turkey and to pack them tightly onto skewers, like a big turkey doner kebab. The marinade keeps the centre of the meat moist while the outside is beautifully charred.

Ingredients

Quantity Ingredient
800g turkey breast steaks
6 tablespoons greek yogurt
3 garlic cloves, crushed
small handful flat-leaf parsley, finely chopped
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon chilli flakes
2 onions, cut into eighths
salt
freshly ground black pepper

To serve

Quantity Ingredient
1 lemon, cut into wedges
salad
4 flatbreads

Method

  1. Put the turkey breasts between two sheets of clingfilm (plastic wrap) on a chopping board and flatten with a rolling pin until about 5mm/¼in thick. Discard the clingfilm, then chop the turkey into 3cm/1in cubes. Set aside.
  2. Mix the yogurt, garlic, most of the parsley, oregano, cumin, and chilli flakes with plenty of seasoning. Add the turkey and toss to combine, making sure all the meat is coated in the marinade. Leave to stand for 15 minutes.
  3. Heat a barbeque or grill to high. Thread the turkey onto 4 long skewers, alternating with chunks of onion. Lay the skewers on a baking sheet and cook for 12 minutes, turning a couple of times, until charred in parts and cooked through. Scatter with the parsley and serve with the lemon wedges, salad and flatbreads.
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