Marinated turkey skewers

Huile d'olive de Haute-Provence PDO
Intense flavour
Brochette de dinde marinée
Photo credit: Céline de Cérou
Making your own skewers is easy, and you can choose the seasonings to suit your taste! Here are two recipes for marinades made with PDO olive oil from Haute-Provence!
A PDO
Preparation
10 min
A PDO
Resting time
2h
A PDO
Cooking time
15 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course

Ingredients

A PDO
For 4 personnes
  • 3 turkey breasts
  • 10 à 15 cherry tomatoes
  • 2 courgettes
  • Wooden peg
Marinade 1:
  • 3 c. à soupe lime juice
  • 1 c. à soupe mustard
  • 2 c. à soupe Haute-Provence olive oil PDO
  • 1 c. à soupe paprika
  • 1 c. à café garlic powder
  • Salt, pepper
Marinade 2:
  • 3 c. à soupe lemon juice
  • 1 c. à café honey
  • 2 c. à soupe Haute-Provence olive oil PDO
  • 2 c. à café thyme
  • Salt, pepper

Astuce

Tip: you can also cook your kebabs in the oven! For this turkey kebab recipe, go for PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You could also choose: PDO olive oil from Provence, PDO olive oil from Nîmes, PDO olive oil from Aix-en-Provence, PDO olive oil from the Vallée des Baux-de-Provence and French olive oils made from the Aglandau, Bouteillan, Olivière, Picholine, Petit Ribier, Rougette de l’Ardèche and Salonenque...  

Instructions

  • We suggest two marinades: if you choose just one of them, double the quantities!

  • In two bowls, mix together the ingredients for each marinade.

  • Cut the turkey fillets into cubes (about 3 x 3 cm)

  • Wash the cherry tomatoes and courgettes.

  • Cut the courgettes into thick slices (1.5 cm).

  • Thread the turkey cubes onto the skewer, alternating with the vegetables.

  • Place the skewers in two airtight containers and pour the marinade over them. Shake the containers to ensure the marinade is evenly distributed.

  • Leave to marinate for 2 hours in the fridge.

  • Heat up the barbecue (or a frying pan) and cook the kebabs, turning them regularly (allow about 15 minutes in total).

Astuce

Tip: you can also cook your kebabs in the oven! For this turkey kebab recipe, go for PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You could also choose: PDO olive oil from Provence, PDO olive oil from Nîmes, PDO olive oil from Aix-en-Provence, PDO olive oil from the Vallée des Baux-de-Provence and French olive oils made from the Aglandau, Bouteillan, Olivière, Picholine, Petit Ribier, Rougette de l’Ardèche and Salonenque...  
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

All recipes

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