- 2 medium zucchinis
- 1 long slim eggplant
- 11 ounces [312 g] 2-inch [5-cm] each turkey meat cubes
- 12 to 16 peeled miniature onions
- 1 sweet red or yellow pepper, mebranes removed and seeded, into 2-inch [5-cm] each pieces
Marinade
- 6 tablespoons [90 mL] olive oil
- 3 tablespoons [45 mL] freshly squeezed lemon juice
- 1 clove garlic, finely chopped
- 2 tablespoons [30 mL] freshly chopped basil
- Salt and freshly ground black pepper, to taste
- 4 wooden skewers, soaked into cold water for at least 30 minutes to prevent burning
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- Into a large bowl, mix together marinade olive oil, fresh lemon juice and chopped garlic and basil.
- Generoulsy season marinade with salt and freshly gorund black pepper.
- Slice zucchinis and eggplant lengthwise into long 1/4-inch [6-mm] thick strips.
- Cut both ends of each strip keeping approximately 2/3rds of the length of each strip; throw away the short ends or reserve for another use.
- Roll half of turkey cubes into zucchini strips, and remaining half into eggplant strips.
- Alternately evenly thread turkey cubes, miniature onion and sweet red and yellow pepper pieces onto soaked skewers.
- Transfe onto a long enough shallow dish.
- Pour marinade all over the brochettes and leave to marinate for 30 minutes.
- Meanwhile, preheat barbecue to medium intensity.
- Barbecue onto hot barbecue rack turning skewers from time to time for approximately 10 minutes, until turkey cubes are done, no longer pink inside, and vegetables softened.
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