I first started making these a few years ago when I was part of a slimming club, I had these with salad which meant, no carbs, so good on red days. I chose turkey over chicken for three reasons: one, I really like the taste, two, it’s cheaper and three, I find that the open texture of the turkey really picks up the spices and marinades on it.
Turkey breast is very low in fat so it’s great for healthy meals but make sure you don’t over cook it, as it has no visible fat it can be dry. There are two things to know about turkey breast: cook it quickly and always remove the single piece of sinew that lies through the centre of the breast, here’s how…
With your turkey breast on your chopping board, look for the white line that runs down the centre of the breast, this is what we want to remove. The reason for removing this is that it is tough and will not break down in the cooking process. It will also make your meat buckle.
1. Begin by gently slicing length ways down the breast starting at the thicker end on one side of the white line.
2. Once you have sliced down one slice you should end up with two halves, with the sinew on one side only.
3. This next bit can be a little fiddly, set aside the half without the sinew. Take the half with the sinew, place it sinew side down on your board. Begin to slide your knife down onto the sinew, pressing down towards the board, The sinew is very tough so your knife wont go through it. Doing this is a similar action to removing skin from fish. Once you remove this one piece you will have two pieces of beautifully lean meat, ready to use.
4. To make the breast ‘kebab ready’ cut into 1.5cm slices. Taking one slice at a time, use your fist and pound it out. Doing this does two things; it makes the piece thinner and bigger in terms of surface area but also it also tenderises it. Do this with all pieces.
5. It’s spice time! Add one teaspoon of coriander, cumin, paprika, oregano and sea salt. Drizzle over a table spoon of oil and rub the spices all over the turkey.
5. So now we are ready to skew. Using two wooden skews begin to tread the slices onto the skews. I use two skews to support the slices and to help the ‘turnability’ of the kebab. Once all pieces are on we are ready to cook. I want to achieve a really good crust on the kebab so I’ve chosen to pan fry then finish it in the oven. You could choose to cook it just in the oven; you might not achieve the dark crust but it would still work.
Makes 4 wraps
1 Turkey breast
1 teaspoon of cumin, corridaner, paprika and sea salt
1 tablespoon of oil
Salad leaves of your choice
1 red onion
2 tablesppons of Greek yogurt
1 tablespoon of Lime pickled