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BBQ Rosemary Turkey Kebabs

Wednesday, 22nd May 2019

 

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Today is Lag B’omer and is customary to have a BBQ.  I hope the weather will be appropriate. 

 

This is a very simple recipe that the whole family will enjoy.

Serve with your favourite salad and crispy jacket potatoes.

 

Preparation Time: 25 minutes   Cooking Time: 10-15 minutes         Serves 4

 

Ingredients

450g turkey schnitzel

8 sprigs rosemary

1 lemons zested and juiced

1 tablespoon honey

1 garlic clove, crushed

2 tablespoons olive oil

 

Method

  1. Cut the turkey into long thin strips.
  2. Pull all but the top leaves off the rosemary sprigs (chop a few to add to the marinade, save the rest). 
  3. Thread the turkey on to the tough woody stems of the rosemary.
  4. Place in a shallow, non-metallic bowl and sprinkle with the lemon zest. Mix the lemon juice, honey, garlic and oil and pour over the turkey.
  5. Leave to marinate for 15 minutes (or longer if you have time).
  6. BBQ or cook in the oven 180C/ 350F until golden and cooked; approximately 15 minutes.

 

Garnish:  Sprinkle over the reserved rosemary leaves.

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

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