Sticky turkey kebabs

Make up the kebabs several hours before cooking so the turkey has time to absorb the flavours of the marinade. Keep leftover marinade, brush over the meat whilst the kebabs are cooking. If bad weather disrupts your barbecue plans, cook the kebabs on a foil lined rack under a conventional grill.

Preparation: 10 minutes (plus marinating)
Cooking: 6-8 minutes
Serves: 4

What you need:

• 500g/1lb 2oz British Turkey diced turkey thighs
• 2tbsp tomato ketchup
• 1tbsp American or Dijon mustard
• 2tsp black treacle
• 1tbsp white wine vinegar
• 2tbsp sunflower oil
• 2 green peppers, deseeded and cut into chunks
• 1 red onion, peeled, cut into chunks and layers separated

What you do:

1. In a bowl, mix together the ketchup, mustard, treacle, vinegar and oil until smooth.
2. Threat the turkey meat on to 8 skewers alternately with the chunks of pepper and onion and lay the kebabs side by side in a shallow dish. Spoon or brush the marinade over the turkey, turning the kebabs over so both sides of the meat are coated.
3. Cover the dish with cling film and leave in a cool place for 3-4 hours or until ready to cook.
4. Barbecue the kebabs for 6-8 minutes or until the turkey is cooked and the vegetables scorched at the edges, brushing any remaining marinade over the turkey as they cook.
5. Serve hot with relishes and a selection of salads - a potato salad goes particularly well with the kebabs.

Handy tip:

If using wooden skewers, soak them for 30 minutes in cold water first to prevent them catching fire on the barbecue. Although the kebabs won't be cooked for several hours, covering the dish with cling film will prevent the skewers drying out.

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