Pesto turkey kebabs
With homemade pesto, this kebab recipe – created for the Queen's Platinum Jubilee – will look good on any table
- 30 minutes
- Serves 4
- 1 of 5 a day
- Kcal295
- Fat13g
- Salt0.2g
- Sugar3.9g
Recipe by: World Cancer Research Fund
| cancer and nutrition experts
Ingredients
- 4 x turkey breast steaks (500g)
- 1 medium red pepper, cut into rough squares
- 160g courgette, sliced thickly
- 1 tablespoon olive oil
- 90g fat-free Greek-style yoghurt
- 30g fresh mint, finely chopped
For the pesto
- 50g almonds
- 2 cloves garlic, crushed
- 50g fresh coriander
- 1 teaspoon ground turmeric
- 2 teaspoons olive oil
- ½ lemon, juice only
Method
- To make the pesto, put all the ingredients in a blender and blitz into a rough paste. Refrigerate until needed.
- Lay the turkey steaks between cling film and pound with a mallet or rolling pin until about 1cm thick.
- Spread the pesto over each turkey steak.
- Roll up the turkey steaks from the long side and then cut them into 2.5cm slices – they should look like a pinwheel.
- 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.
- Brush the kebabs with olive oil and cook under a preheated grill for about 6 minutes on each side, or until cooked through.
- Mix together the yoghurt and mint.
- Once the kebabs have cooked, drizzle over the yoghurt and serve.
Why not try
Diet, weight and cancer
Learn about our cancer prevention research
Preventing cancer. Saving lives
While society continues to search for a cure, our prevention and survival work helps people to live longer, healthier lives – free from the devastating effects of cancer.