Pesto Turkey Skewers

📝 Ingredients

• 600 g turkey escalopes
• 30 g fresh basil (1 bunch)
• 30 g grated Parmesan
• 1 garlic clove
• ½ lemon (zest and juice)
• 4 tbsp olive oil + 2 tbsp cold water (for the pesto)
• 2 courgettes (about 200 g each)
• 250 g cherry tomatoes
• 240 g bulgur wheat
• 1 chicken stock cube + 500 ml hot water
• Salt, black pepper

🍴 Utensils

• 8 wooden skewers
• Blender
• Mixing bowl
• Baking sheet
• Saucepan with lid
• Chopping board and knife

📖 Steps

1. Soak the 8 wooden skewers in cold water for at least 30 min so they don't burn under the grill. Cut the turkey escalopes into even 3 cm cubes so they all cook at the same rate.
2. Make the pesto: blitz the basil leaves, Parmesan, peeled garlic, the zest and juice of the half lemon, olive oil, cold water and 1 pinch of salt until you have a smooth sauce that still has a little texture. Set aside 3 tbsp of the pesto in the fridge for serving.
3. Mix the turkey cubes with the rest of the pesto in a mixing bowl, massaging them so they're well coated. Cover and leave to marinate in the fridge for at least 30 min, and up to 4 h for more flavour.
4. Preheat the oven grill to 240 °C. Wash the courgettes and cut them into 1.5 cm half-moons. Thread the turkey, courgette and cherry tomatoes alternately onto the skewers, without packing them too tightly, then brush the vegetables with the marinade left in the bowl.
5. Bring the 500 ml water to the boil in a saucepan with the crumbled stock cube. Add the bulgur, cover and cook over a low heat for 12 min, until all the liquid has been absorbed. Leave to stand off the heat, covered, for 5 min, then fluff up with a fork.
6. Lay the skewers on the baking tray lined with foil (baking paper would burn under the grill) and place 10 cm below the grill for 12 to 14 min, turning halfway through. The turkey should be golden on the outside and white all the way through: cut into a cube to check, without overcooking.
7. Divide the hot bulgur between the plates, add two skewers per person and spoon over the reserved pesto. Finish with a grind of black pepper and serve straight away, while the turkey is still nice and juicy.