Turkey & Pulm Bites
Summer is the season for sweet corn, sun-ripened tomatoes, and countless outdoor shindigs. And, let’s be real—bacon is always in season.
Once the outdoor cooking season kicks off, it only makes sense to combine avocados and tomatoes with the smoky sweet flavors of charred sweet corn and bacon. You’ve been forewarned, this guacamole will be on heavy rotation.
140 g/5 oz skinless turkey steaks, cut into bite-sized pieces 4 baby onions 2 ripe plums, stoned and cut into 4 wedges 2 tbsp plum sauce 2 tbsp orange juice 1 spray sunflower oil 1-2 fresh bird's eye chillies, deseeded and sliced 1 small yellow pepper, deseeded and cut into strips 115 g/4 oz pak choi, shredded.
1 Thread the turkey onto 4 presoaked wooden skewers with the baby onions and plum wedges. 2 Mix 1 tablespoon of plum sauce and 1 tablespoon of orange juice together in a small bowl and use to brush over the turkey kebabs. Leave to marinate for at least 15 minutes, longer if time permits. 3 Preheat the grill to high and line the grill rack with foil. Cook the kebabs under the grill for 8–10 minutes, or until the turkey is thoroughly cooked. Turn the kebabs halfway through cooking. 4 Heat a wok until hot, spray with the oil and heat for 30 seconds. Add the chillies and pepper strips and stir-fry for 1-2 minutes. Add the remaining plum sauce and orange juice and stir-fry for a further 1 minute. 5 Stir in the pak choi, and stir-fry for 1-2 minutes, or until the vegetables are tender, Serve 1 kebab per person, with the vegetables,
calories per portion 96