For the marinade
- 120ml olive oil
- 200ml freshly squeezed orange juice
- 1 tsp red wine vinegar
- 2 tsp crushed garlic
- 1 tsp dried oregano
- 1 tsp ground cumin
- 2 tsp paprika
For the kebabs
- 700g British turkey thigh, diced
- 1 large courgette, sliced into 1 cm thick chunks
- 12 cherry tomatoes
- 2 large green peppers, seeded and cut into 3cm pieces
- 1 large onion, cut into 3cm pieces
- Salt and pepper
Make the marinade.
Mix all the marinade ingredients in a jug, whisking well to combine.
Place the turkey in a large bowl and pour over the marinade.
Leave to marinade for 30 mins or overnight.
To prepare the kebabs, remove the turkey from the marinade (reserving the marinade).
Thread the turkey onto skewers, alternating with the courgettes, cherry tomatoes, peppers and onion until all the ingredients are used up (about 12 kebabs).
Season with salt and pepper then place in the fridge while you light the barbecue.
Once you are ready to cook, place the kebabs on the barbecue for 8-10 mins, basting with the reserved marinade, until cooked through.
Serve with large pittas or flatbread if wished.