Piri piri turkey & green pepper skewers with a tomato salad
For the skewers
240 g (81⁄2 oz) turkey breast, cut into 2.5- cm (1-in) pieces
2 green peppers, de-seeded and cut into 2.5-cm (1-in) chunks
2 cloves garlic, crushed
2 tsp sweet, smoked paprika
1 lemon, juice
2 tsp Worcester sauce
1 tsp thyme, leaves only, roughly chopped
For the salad
320 g (11 oz) cherry tomatoes, halved
1⁄2 lemon, juice
160 g (51⁄2 oz) rocket leaves basil leaves, bunch
Preheat the grill to high. Soak 8 wooden skewers in hot water and set aside for 10 minutes.
Place the turkey and peppers in a bowl and scatter over the garlic, paprika, lemon juice, Worcester sauce and thyme leaves. Season with pepper and stir everything until completely covered in sauce.
Divide the turkey and peppers between the skewers, carefully sliding them on.
Once complete, transfer them to a grill pan. Grill for 10–12 minutes, turning halfway through the cooking time, until the turkey is cooked through.
Meanwhile combine the salad ingredients and transfer to a salad bowl for serving.
Serve 2 skewers per person, accompanied by a generous helping of tomato salad.
Tips and variations
You can marinate the turkey in the piri piri sauce the day before you need it to give it a really intense flavour. For a vegetarian alternative use 230 g (8 oz) Quorn fillet cut into large chunks (2 servings of protein).
Carbohydrates 7g Protein 18g