Turkey Souvlaki Kebabs
Marinate the turkey for these Greek-style spiced kebabs as long as possible to soak up all the flavour and make it really tender. Serve with warm bread, salad and tzatziki.
4
servings45
minutes40
minutesIngredients
- Marinade
3 tbsp olive or vegetable oil
2 tsp dried oregano
1 tsp dried mint
1 tsp ground cumin
1 tsp fresh coriander
1 tsp smoked paprika
1/2 tsp ground cinnamon
1 lemon juice and zest
4 cloves garlic finely crushed
- Other
800 g boneless and skinless turkey breasts diced into 2-inch pieces.
2 inch x 2-inch pieces of white onion, bell pepper (any colour) and tomato
1 tbsp cornflour (mixed with 2 tbsp cornflour)
Either 8 wholemeal tortilla wraps or 4 wholemeal pitta bread.
Salad (Salad leaves, tomato, cucumber, peppers)
Tzatziki (cucumber, mint and Greek yoghurt sauce)
Directions
- To make the marinade, combine the oil, oregano, mint, cumin, coriander, paprika, cinnamon, lemon, and garlic.
- Cover the diced turkey breasts with the marinade in a large mixing bowl. Cover with cling film and refrigerate for a minimum of 3-4 hours.
- Soak the skewers in cold water for 5 minutes.
- Preheat the oven to 200 degrees Celsius.
- Cut the white onion, bell pepper and tomato into 2-inch pieces. Remove the turkey from the marinade – keep the remaining marinade. On the skewers, place a piece of turkey, and then one of the vegetables, then another piece of turkey.
- Keep doing this until all the skewers are made up and the meat/vegetables are all used up.
- Place the remaining marinade in a saucepan and place on high heat until the mixture is boiling.
- Add the cornflour and water slurry and add to the marinade. Stir continuously until the mixture is thickened. Spoon or brush/coat the skewers in the thickened marinade mixture.
- Place in the oven for 20 minutes. After 15 minutes, warm the tortilla or pitta bread in the oven for the last 5 minutes, and then assemble once everything has cooked with salad and tzatziki sauce.
