Makes: Four Skewers
Time to Make: 1 hour (with resting)
2 large Turkey Breasts
¼ of Orange Pepper
¼ Green Pepper
¼ Yellow Pepper
½ Red Onion
8 Cherry Tomatoes
2 Heaped tbsp Moorish Smoked Humous with Chilli Harissa
Bunch of Coriander
2 tbsp of Honey/ Agave Nectar
1 tsp Lemon Juice
Salt and Pepper
Place the Moorish Smoked Humous with Chilli Harissa, coriander, honey and lemon juice into a blender and blend until smooth. Taste and season to your liking.
Chop the turkey breasts into around 12 chunks and place in a bowl, covering with the marinade; then pop in the fridge for 30 minutes.
Chop the peppers and onion into chunks and place to one side.
Soak skewers in a bowl of water.
Once the marinade has rested, remove the turkey from the sauce then begin making your skewers.
Pop the skewers on a grill or in the oven and baste with additional sauce – (throw any remaining sauce away sine it has been in contact with raw meat). Cook for around 10 minutes, or until the Turkey is cooked through.
Remove and serve with an additional dollop of Moorish Smoked Humous with Chilli Harissa for an extra kick.