Devilled turkey and sweetcorn skewers

    Devilled turkey and sweetcorn skewers


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    About this recipe: This hot and spicy dish is a great choice for an informal autumn or winter celebration such as Bonfire Night or Halloween. It's low in fat, quick to cook and can be prepared in advance.

    Serves: 4 

    • 1 tablespoon English mustard powder
    • 2 tablespoons tomato purée
    • 1 tablespoon dark muscovado sugar
    • 1 tablespoon grated fresh ginger
    • 2 cloves garlic, crushed
    • 1 tablespoon red wine vinegar
    • 1 tablespoon Worcestershire sauce
    • 550g (1lb 4oz) boneless turkey breast, cut into 2.5cm (1in) cubes
    • 2 sweetcorn cobs, husks removed, cut into 2.5cm (1in) slices

    Prep:2hr10min  ›  Cook:20min  ›  Ready in:2hr30min 

    1. Put the mustard powder, tomato purée, sugar, ginger, garlic, vinegar and Worcestershire sauce in a large bowl. Mix, then add the turkey and mix again to coat. Cover and leave to marinate in the fridge for 1-2 hours.
    2. Thread the corn slices and turkey in alternating pieces onto four metal skewers.
    3. Cook the skewers under a hot grill or on a barbecue, turning often, for 15-20 minutes or until the turkey is cooked through and the corn is tender and golden. Serve with crusty bread and a fresh spinach salad.

    BBQ tips

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    Nutrients per serving

    Vitamins B6, B12, niacin

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