BBQ Turkey and Chipolata Kebabs

Mix together all the ingredients for the BBQ marinade in a large bowl. Add the diced turkey and chipolatas and leave to marinade for 1-2 hours. Soak the wooden skewers in water for half an hour to prevent them sticking and burning. To make the kebabs, skewer the turkey, chipolatas and peppers alternately. Cook the kebabs on a hot preheated grill or barbeque for 10-15 minutes, turning occasionally, until crisp on the outside and evenly cooked through. Best served with hot pitta bread and potato salad.

Per portion: 1470 kJ / 351 kcal

Ingredients for 4 portions:

    For the BBQ marinade:

    • > 100 ml Kikkoman soy sauce
    • > 100 ml tomato ketchup
    • > 25 g brown sugar
    • > 1 tsp. Worchestershire Sauce
    • > 1 tsp. chili powder
    • > 1 tsp. ground ginger

    For the kebabs:

    • > 500 g turkey breast, cut into equal sized chunks
    • > 16-20 chipolata sausages
    • > 1 each red, yellow & green pepper, deseeded and cut into 2cm squares

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