No barbecue is complete without some trusty kebabs – try these Mediterranean versions for something new to make the neighbours jealous
- For the kebabs:
- 700g (1½ lb) British turkey diced thigh
- 1 large courgette, sliced into 1cm (½ in) thick chunks
- 12 cherry tomatoes
- 2 large green peppers, seeded and cut into 3cm (1¼ in) pieces
- 1 large onion, cut into 3cm (1¼ in) pieces
- Salt and pepper
- For the marinade:
- 120ml (4fl oz) olive oil
- 200ml (7fl oz) freshly squeezed orange juice
- 1 tsp red wine vinegar
- 2 tsp crushed garlic
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 tsp paprika
Mix all the marinade ingredients in a jug, whisking well to combine.
Place the turkey into a large bowl and pour over the marinade. Leave to marinade for 30 min or overnight.
To prepare the kebabs, thread the turkey on to skewers, reserving the marinade. Alternate with courgette, cherry tomatoes, peppers and onion until all the ingredients are used up (about 12 kebabs).
Season with salt and pepper and then place in the fridge while you light the barbecue.
Once you are ready to cook, place the kebabs on the barbecue for 8-10 mins, basting with the reserved marinade, until cooked through.
This dish should be served with large pittas or flatbread.