Allspice turkey skewers with eggplant salad
2
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Eggplant
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
Lemon(s)
1 medium, cut into wedges to serve
Instructions
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.
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