- 350g/12oz diced turkey thigh meat
- 1 tbsp tomato puree
- 1 tbsp maple syrup
- 2 tbsp soy sauce
- 1 tbsp balsamic vinegar
- 1 tbsp sunflower oil
- 12 whole shallots
- 8 small wooden skewers, soaked in cold water for 30 minutes
- Salad and warm crusty bread to serve
1. Place thigh meat in a shallow dish. Blend the tomato puree with the maple syrup, soy sauce, vinegar and oil then pour over the turkey, cover lightly and leave to marinate in the fridge for at least 30 minutes, spooning marinade occasionally over turkey.
2.Meanwhile, place shallots in a saucepan, cover with water and bring to the boil. Simmer for 5 minutes, drain and allow to cool. When cool, peel, but leaving the root intact. (This will help the shallots from falling apart).
3.Light the barbecue, twenty minutes before ready to cook, or line the grill rack with tin foil and preheat the grill.
4.When ready to cook, drain the turkey, reserving marinade and thread the kebabs and shallots onto the skewers. Cook for 12-15 minutes, turning frequently or until tender, brush occasionally with the marinade. Serve with salad and bread.