Devilled turkey and sweetcorn skewers

Devilled turkey and sweetcorn skewers

10saves
2hr30min


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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.

Chrissie Lloyd

Ingredients
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

Method
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.

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Nutrients per serving

Vitamins B6, B12, niacin

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