Pesto turkey kebabs

Method

1. To make the pesto, put all the ingredients in a blender and blitz into a rough paste. Refrigerate until needed.
2. Lay the turkey steaks between cling film and pound with a mallet or rolling pin until about 1cm thick.
3. Spread the pesto over each turkey steak.
4. Roll up the turkey steaks from the long side and then cut them into 2.5cm slices – they should look like a pinwheel.
5. Thread a slice of turkey onto 4 or 8 metal skewers, making sure you skewer the outside end of the turkey. Then add a courgette slice and piece of pepper to each skewer and repeat.
6. Brush the kebabs with olive oil and cook under a preheated grill for about 6 minutes on each side, or until cooked through.
7. Mix together the yoghurt and mint.
8. Once the kebabs have cooked, drizzle over the yoghurt and serve.