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About this recipe: Here lean little bites of turkey are marinated with wine and herbs to add juiciness and flavour, and then threaded onto skewers to be grilled or barbecued. A colourful raw-vegetable relish provides a nice splash of vitamin C as well as a delightful taste contrast. Serve with a complex carbohydrate such as steamed Basmati rice or couscous.
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Add red pepper and fennel to the kebabs. Cut the pepper and fennel into 2.5 cm (1 in) chunks. Alternate the vegetable chunks with pieces of turkey on the skewers, and brush with the marinade. Grill as above, then serve drizzled with the remaining lemon juice. * To make an oil-free roasted red pepper and tomato relish, cut a large red pepper in half and grill until charred. Leave to cool, then peel off the skin. Finely dice the flesh and mix with 1 diced tomato, 1 finely chopped shallot, 2 chopped garlic cloves, 2 tbsp chopped fresh basil or parsley and a splash of balsamic vinegar, then season to taste.
The vegetable relish is a low-fat condiment that is high in vitamin C and beta-carotene from the red peppers. These nutrients are powerful antioxidants that can help to protect against many diseases including cancer and heart disease. * Fennel provides useful amounts of potassium and folate. It is also low in calories – 100 g (3½ oz) contains 12 kcal.
Excellent source of vitamin B6, vitamin B12, vitamin C. Good source of niacin, vitamin A. Useful source of copper, folate, iron, potassium, vitamin E, zinc.