I've been challenged once again by the lovely folk at Lean on Turkey to show how versatile turkey can be, and this time the theme of our challenge was Kids and Picnics.
My kids love kebabs, food on sticks somehow seems much more fun, and that's what they suggested I make when I asked for their ideas. We were planning a picnic dinner our neighbours when the UK weather decided to unleash a torrential downpour complete with accompanying thunder storm. Undeterred we had an indoor dinner and the kebabs which were to be served in tortilla wraps with salad ended up being served with rice and mixed vegetables. The silver lining of the thunderstorm was that we discovered these kebabs are both tasty and versatile, hurrah! I managed to sneak out after the downpour and take a photo of our kebab dinner before it was all devoured.
Honey Soy Marinade
1 Tblsp wholegrain mustard
If you are using wooden skewers soak them in water for at least half an hour before you use them to avoid them burning. Make the marinades in two seperate bowls. Add half of the sliced turkey to each bowl. Coat the turkey in the marinade and leave to marinate for 30 minutes to 1 hour. Thread the turkey onto the skewers and preheat your oven to 180C. Line an oven tray with a double layer non-stick baking paper folded in the middle to form a division which will enable you to cook both flavours of kebab at the same time.
Lay the kebabs on the prepared oven tray and cook in your preheated oven for 15 - 20 minutes until the turkey is cooked and the juices run clear.Serve with mixed vegetables and rice or remove the turkey from the skewers and serve in tortilla wraps with salad. I normally cut off the sharp end of the kebab skewers when serving them to children or remove the meat from the skewers completely for very young children.
Cost of dinner for 7 purchased from Asda:
Served with the kebabs: