Peri peri turkey kebabs
If you're looking for BBQ ideas, this lean and spicy option will be popular.
- 15–20 minutes (plus marinade time)
- Serves 2
- 3 of 5 a day
- Kcal257
- Fat8.4g
- Salt8.5g
- Sugar0.3g


Recipe by: Sarah Drabble
| Nutritionist
Ingredients
- 240g turkey breast, diced
- 1 red pepper, deseeded and cut into 2cm pieces
- 12 cherry tomatoes
- 160g mixed salad leaves
For the Peri Peri sauce:
- 1–2 red chillies, trimmed (deseeded for a milder taste)
- 1 clove garlic, finely diced
- ½ lemon, juice only
- 1 teaspoon smoked paprika
- 1 tablespoon rapeseed oil
Method
- Place all the Peri Peri ingredients in a food processor and blend into a smooth marinade.
- Put the turkey in a bowl and add the Peri Peri sauce. Using your hands, mix, coating all sides of the turkey in the marinade – be sure to wash your hands thoroughly before and afterwards. Cover and refrigerate for 1–2 hours for a stronger flavour.
- Alternating between turkey, pepper and cherry tomatoes, assemble four kebabs on skewers.
- Turn the grill on to high.
- Transfer the kebabs onto a foil-lined baking tray and cook under the grill 15–20 minutes, turning occasionally, until the turkey is cooked through.
- Serve on a bed of salad leaves.
If you’re looking for BBQ ideas, this lean and spicy option will be popular.
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