Denise says:
BBQ season has arrived; so make the most of al fresco dining with these tasty turkey kebabs assembled with Mediterranean vegetables. I love the smell of BBQ food, its charcoal flavour enhances ingredients in a way that no traditional cooking can. However, should the weather suddenly turn, the kebabs can be cooked on a grill.
Here are some golden rules about BBQ cooking: -
•If using a charcoal BBQ, wait until the charcoal is glowing red with a powdery grey surface before starting to cook.
•It is advisable not to cook frozen meat, as this takes much longer for the heat to penetrate to the centre.
•Allow frozen meat to defrost preferably by leaving it in the refrigerator overnight or according to the manufacturer’s instructions.
•Keep raw and cooked foods apart at all times. Don't handle cooked foods with utensils that have touched raw meats or put cooked or ready-to-eat food on plates that have held raw meats.
•Turn food regularly to ensure it is cooked right the way through.
•Cook meat until it is piping hot all the way through, none of the meat is pink and any juices run clear.
•You could cook the meat in the oven first and finish it off on the BBQ for added flavour. This is particularly advisable if cooking for lots of people.
•Don’t add sauce or marinade to cooked food if it has already been used with raw meat.
•Keep serving bowls covered to protect them from dust, flies and pets.
•Wash your hands regularly, particularly after handling raw meat.
Preparation Time: 20 minutes plus 30 marinating
Cooking Time: 10 minutes
Serves: 4 people
Ingredients:
6 tablespoons olive oil3 tablespoons fresh lemon juice
2 cloves garlic- peeled and finely chopped
2 tablespoons fresh basil - chopped
2 courgettes
1 long thin aubergine
300g boneless turkey – cut into cubes
1 red pepper – cut into 5 cm squares
1 yellow pepper – cut into 5 cm squares
Salt and freshly ground black pepper
Garnish
Chopped basil and a drizzle of extra virgin olive oil
Method
1)In a small bowl mix the oil with the lemon juice, garlic and basil. Season with salt and freshly ground black pepper.2)Thinly slice the courgettes and aubergines lengthwise into strips 5 mm/ ¼ inch thick. Cut them crosswise about two thirds of the way along their length. Discard the shorter length.
3)Wrap half the turkey pieces with courgette slices and the other half with the aubergine slices.
4)Prepare the kebabs by alternating the wrapped turkey and pepper squares. Lay the prepared kebabs on a platter and sprinkle with the flavoured oil.
5)Leave to marinade for 30 minutes or over night.
6)Pre- heat the BBQ or grill.
7)BBQ for about 10 minutes or until the vegetables are tender and meat cooked, turning the kebabs occasionally.
To serve the stylish way: Drizzle with some extra virgin olive oil and chopped basil leaves.