Issue 038
June 2008
2 Turkey breasts diced into chunks
1 ea Red pepper
1 ea Yellow pepper
10 ea Button mushrooms (optional- I used Chestnut button mushrooms)
¼ Pineapple
1 tsp Chilli flakes
30ml Olive oil
Method
This is a very quick and easy dish, great for anytime of the day. I would usually like to BBQ these, but if you’re in a rush and have to get something done quick, these take about five minutes to prepare and ten minutes cooking time, so hardly a ball breaker.
Cut the turkey into large chunks to suit your kebabs, cut the peppers into pieces of a similar size, as well as the pineapple. The sizes of the mushrooms are dependent on what you use. I have used button chestnut mushrooms, which don’t need cutting. If you use field mushrooms, cut these to suit.
Quickly sauté the meat in oil after coating them in oil and the chilli flakes: this ensures it is cooked. Once the breast is cooked, which should only take 3-5 minutes maximum, repeat this with the peppers for a shorter time, one to two minutes and then remove from the pan.
Finally, fry the mushrooms, season all of the vegetables with salt and pepper individually. The vegetables will only take a minute or so each and you want a little bit of bite or resistance left in these, so don’t over cook them.
Once all of the vegetables are cooked you can build your kebabs as you wish, alternating the meat with the vegetables and pineapple. You can eat these straight away, grill for a few minutes under a hot grill or BBQ if you have the weather. You can throw some fresh coriander over these or fresh basil, maybe even fresh chillies. The vegetables can be your choice, maybe add tomatoes if you wish. Use my recipe as a guideline and see what you have in the fridge.
