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Turkey and Shallot Kebabs

Recipe Serves 4
Preparation time: 5 minutes and 30 minutes marinating time
Cooking time: 17-20 minutes
Calories per portion: 285
Fat content per portion: 9.5g


350g/12oz diced turkey thigh meat
1 tbsp tomato purée
1 tbsp maple syrup
2 tbsp soy sauce
1 tbsp balsamic vinegar
1 tbsp sunflower oil
12 whole shallots
8 small wooden skewers, soaked in cold water for 30 minutes
Salad and warm crusty bread to serve

Turkey and Shallot Kebabs



1. Place thigh meat in a shallow dish. Blend the tomato purée with the maple syrup, soy sauce, vinegar and oil then pour over the turkey, cover lightly and leave to marinate in the fridge for at least 30 minutes, spooning marinade occasionally over turkey.

2. Meanwhile, place shallots in a saucepan, cover with water and bring to the boil. Simmer for 5 minutes, drain and allow to cool. When cool, peel, but leaving the root intact. (This will help the shallots from falling apart.)

3. Light the barbecue, twenty minutes before ready to cook, or line the grill rack with tin foil and preheat the grill.

4. When ready to cook, drain the turkey, reserving marinade and thread the kebabs and shallots onto the skewers. Cook for 12-15 minutes, turning frequently or until tender, brush occasionally with the marinade.

 Serve with salad and bread.

For more recipe ideas from the British Turkey Information Service, check out


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