Pesto Turkey Kebabs Food

GRILLED TURKEY KABOBS

Steps:

• Place the marinade ingredients in a bowl that is large enough to hold all the meat. Give it a stir and add in the turkey chunks. Use your hands or a spoon to coat the meat with marinade. Cover with plastic wrap and refrigerate for 2-3 hours (or overnight).
• Cut the peppers and onion into chunks (similar size to the meat, if possible) and thread them as well as the turkey chunks onto the skewers (meat + pepper + onion + meat, etc).
• Grill on medium to high heat for 10-15 minutes or until the meat is cooked through.

PESTO TURKEY KEBABS

Steps:

• Soak skewers in water for a minimum 15 minutes (They can also be soaked overnight until ready to use.).
• In a food processor, combine pesto and sun-dried tomatoes into a thick paste.
• (If using sun-dried tomatoes not packed in oil, place tomatoes in a bowl with hot water and let sit for 15 minutes, or until tomatoes are soft, before blending).
• Cut turkey into 1 1/2 inch chunks. toss turkey cubes and veggies with pesto mixture to coat.
• Thread turkey onto skewers alternating with veggies, dividing all ingredients evenly among the 8 skewers.
• Grill 10-12 minutes, turning several times until the turkey is cooked through and veggies are tender-crisp.

LAMB KEBABS WITH MINT PESTO

Steps:

• For pesto:
• Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.
• For kebabs:
• Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.
• Prepare barbecue (medium-high heat). Thread lamb on skewers alternately with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.
• Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

PESTO CHICKEN KEBABS WITH ROASTED VEG PASTA

Steps:

• Heat oven to 200C/fan 180C/ gas 6. Put the vegetables into a large roasting tin. Scatter with the thyme and season. Drizzle with 2 tbsp olive oil and roast for 40 mins, turning halfway.
• Meanwhile, soak 8 wooden skewers. Put the chicken into a shallow dish, then mix with the lemon juice and pesto.
• Thread the chicken and tomatoes onto the skewers, then put onto a roasting tray. Drizzle with the rest of the olive oil and roast for 20 mins, turning once, until the chicken is cooked through. Boil the pasta. Toss half of the roasted vegetables and pasta together, then serve with the pesto chicken kebabs.