Turkey and Guinea Fowl Kebabs Recipe |
Ingredients: Makes 12 |
50g raw cashews 1 large egg 50g mild Cheddar cheese, cut into small chunks 2.5cm piece root ginger, roughly chopped 3 large garlic cloves, roughly chopped 350g turkey breast fillets, roughly chopped 350g guinea fowl, roughly chopped 1 onion, roughly chopped 1 teaspoon salt 1 tablespoon ground coriander 1 teaspoon garam masala 2 fresh red chilies, finely chopped 1 tablespoon chopped fresh mint leaves 15g coriander leaves and stalks, chopped 50g butter melted |
Method: Preheat the grill to high and line pan with foil, then brush with some oil. In a food processor blend together the cashews, egg, cheese, ginger and garlic. Add the meat, onion, salt and the spices. Blend until everything is well incorporated. Transfer the mixture to a large mixing bowl and add the chilies, mint and coriander. Don’t be tempted to put these ingredients in the processor. Using them this way creates a spectacular appearance for the kebabs. Divide the mixture into 12 equal-sized portions and form each into a sausage shape. Arrange the kebabs on the prepared grill pan and brush them generously with some of the melted butter. Grill approximately 13cm below the heat source for 5-6 minutes. Turn them over, brush with the remaining melted butter and grill for 3-4 minutes. Remove and serve. |
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