Turkey skewers with homemade flatbread and griddled corn

I don't use turkey for cooking very often, its solely reserved for Christmas in our house - which is a shame really as its such a healthy meat - so when Britmums teamed up with Lean on Turkey to set the Summer Turkey Recipe Challenge, I though it was a great opportunity to get to grips with turkey and here's what I came up with.

This is the perfect summer recipe as everything (including the flatbread) can be cooked on a BBQ and is lovely eaten outside.

Serves 4 

Ready in 30 minutes

For the flatbread

200g plain flour

100mls water

rind of one lemon

1 tsp ground cumin

0.5 tsp of chilli powder

For the kebabs

400g turkey chunks

125ml pot natural yoghurt

4 tbsp Tikka curry powder

200g button mushrooms

200g cherry tomatoes

To serve

4 mini corn on the cob

Mixed salad leaves (I used rocket, baby spinach and watercress)

Riata and mango chutney

Method

1. Mix together the natural yoghurt and tikka powder and and then mix in the turkey pieces
2. Put the mini corn on the cob in a large pan of boiling water for 15 mins then set aside
3. Mix all the ingredients for the flat bread into a smooth dough, then split into four and on a well floured surface roll each one out to a couple of mm's thick
4. Using wooden or metal skewers, thread on the marinated turkey, mushrooms and tomatoes and place under a preheated grill for 15 - 20 mins, turning frequently
5. Heat up a large frying pan or griddle pan and cook the flatbreads one at a time for a couple of minutes each side
6. When all the flatbreads are cooked, put the corn in the griddle pad, turning frequently until it is nicely browned
7. Serve with mixed salad leaves and raita and mango chutney dips

 This post is an entry for BritMums’ Summer Turkey Recipe Challenge