[{"type":"span","children":[{"text":"Join now"}]}]

Join from $25/month*!

*On selected 6 month plans only. Min. cost (Core) A$150. Offer ends 25/05/24. See terms.
Allspice turkey skewers with eggplant salad

Allspice turkey skewers with eggplant salad

Total Time
45 min
20 min
25 min
All spice is a small dried berry that combines hints of cinnamon, cloves and nutmeg, making it handy for both sweet and savoury dishes. It goes perfectly on these turkey skewers.



1 medium, chopped

Red capsicum

2 medium, chopped

Oil spray

2 x 3 second spray(s)

Skinless turkey breast

500 g, cut into 3cm pieces

Ground allspice

1½ tsp

Ground cumin

½ tsp

Fresh lemon rind

2 tsp, finely grated

Olive oil

1 tbs

Red onion

2 medium, cut into thin wedges

Canned borlotti beans, rinsed, drained

400 g, (1 x 400g can)

Fresh flat-leaf parsley

½ cup(s), plus extra to serve, chopped

Lemon juice

2 tsp


1 medium, cut into wedges to serve


  1. Preheat oven to 200°C or 180°C fan-forced. Line a baking tray with baking paper.
  2. Spread eggplant and capsicum on prepared tray. Lightly spray with oil. Bake for 20–25 minutes or until golden and tender.
  3. Meanwhile, combine turkey, allspice, cumin, rind and half the oil in a bowl. Thread turkey mixture and onion, alternately, onto 8 wooden skewers.
  4. Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Cook skewers for 4–5 minutes each side or until turkey is cooked through.
  5. Combine eggplant, capsicum, beans, chopped parsley, juice and remaining oil in a bowl. Serve turkey skewers with eggplant salad, extra parsley and lemon wedges.


SERVING SUGGESTION: Wholemeal pita bread. TIP: Soak skewers in cold water for 10 minutes before using to stop them burning during cooking.