Pesto turkey kebabs

Serves: 4

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Total Time: 27

Prep Time: 15

Cook Time: 12

• 4  turkey breast steaks, about 500g (1lb 2oz) in total
• 2 tablespoon(s) pesto
• 4 slice(s) Parma ham
• 125 gram(s) (4½oz) sun-dried tomatoes, finely chopped
• 125 gram(s) (4½oz) mozzarella cheese, finely diced
• 1 tablespoon(s) olive oil
• Chopped fresh parsley, to garnish
• Lemon wedges, to serve

Method

1. Lay a turkey steak between two sheets of clingfilm and pound lightly with a mallet until it is about 1cm (½in) thick. Repeat with the remaining steaks. Spread the pesto over each beaten turkey steak, put a slice of Parma ham on top and sprinkle over the tomatoes and mozzarella cheese. Season to taste with salt and freshly ground black pepper and roll up each one from the long side.
2. Cut the turkey rolls into 2.5cm (1in) slices. Carefully thread the slices on to 4 metal skewers. Brush lightly with the oil and grill under a preheated grill for 6 minutes on each side or until cooked through. Increase or reduce the temperature setting of the grill, if necessary, to ensure that the rolls cook through and are brown on the outside. Garnish with the parsley and serve with lemon wedges for squeezing over.

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