Turkey is great for barbecues because it cooks so quickly and is tender and tasty. Look out for ready-prepared steaks, fillets and cubes perfect for home made kebabs.
Ingredients
4 x 200g British turkey breasts or steaks
olive oil
salt & pepper
Spice marinade:
1 tbsp paprika
2tsp ground cumin
1tsp ground cinnamon
1tsp ground turmeric
Rhubarb glaze:
200g rhubarb, chopped finely
1 tbsp minced ginger in oil
1 tbsp minced lemon grass in oil
130g caster sugar
buttered new potatoes
watercress salad
Method
Season the turkey steaks and brush with olive oil.
To make the spice marinade, mix together all ingredients. Rub this mixture all over the turkey, patting in well. Place in a dish, cover and chill for about 1 hour. Meanwhile light the bbq.
Whilst the bbq is warming up, place the rhubarb, ginger, lemon grass and sugar into a pan and cook over a low heat until thick and well cooked. Liquidise to a puree. Divide the rhubarb puree in half, spooning some over the turkey breasts and reserve the other half to use as a dip.
When the bbq is hot and the coals have turned grey, cook the turkey breasts carefully on both sides for about 6-9 minutes, basting frequently with the rhubarb glaze. Test the breasts are cooked through with a sharp knife.
Serve with the reserved dipping sauce and a few boiled new potatoes and watercress salad.
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