Turkey skewers with flatbread & corn
Essential Ingredient:
Diced Turkey
For the flatbread:

200g plain flour

100mls water

Rind of one lemon

1 tsp ground cumin

0.5 tsp of chilli powder

For the kebabs:

400g turkey chunks

125ml pot natural yoghurt

4 tbsp Tikka curry powder

200g button mushrooms

200g cherry tomatoes

To serve:
Serve with corn on the cob, salad and chutney.
This turkey recipe from All you need is love and cake is lovely eaten outside.
  1. Mix together the natural yoghurt and tikka powder and and then mix in the turkey pieces
  2. Put the mini corn on the cob in a large pan of boiling water for 15 mins then set aside
  3. Mix all the ingredients for the flat bread into a smooth dough, then split into four and on a well floured surface roll each one out to a couple of millimetres thick
  4. Using wooden or metal skewers, thread on the marinated turkey, mushrooms and tomatoes and place under a preheated grill for 15 - 20 mins, turning frequently
  5. Heat up a large frying pan or griddle pan and cook the flatbreads one at a time for a couple of minutes each side
  6. When all the flatbreads are cooked, put the corn in the griddle pan, turning frequently until it is nicely browned
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