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Lemongrass turkey skewers
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240g (from 400g pack) essential Waitrose British Lean Turkey Breast & Thigh Mince
2 salad onions, trimmed and finely sliced
1 red chilli, seeded and finely sliced
½ x 28g pack fresh coriander, roughly chopped
1 clove garlic, peeled and crushed
2cm ginger, peeled and finely chopped
2 tsp sesame oil
1 tbsp fish sauce
4 stalks fresh lemongrass
1. Preheat the grill to maximum. Place all of the ingredients apart from the lemongrass in a bowl. Add a little seasoning and mix everything together. Keep working the mixture until it completely comes together.
2. Cut each of the lemongrass stalks in half lengthways. Remove the outside husk and then, with damp hands, pick up one eighth of the mixture and squeeze it around the lemongrass stalk. Repeat the process with the remaining mixture and lemongrass stalks.
3. Lay your prepared turkey skewers onto a greased baking tray, slide under the grill and cook for about 10-12 minutes, turning a couple of times, by which time the turkey should be golden brown and thoroughly cooked through with no pink meat.
Typical values per serving:
3.7mg niacin per skewer
This recipe was first published in May 2016.
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