This recipe is delicious on the BBQ or great alternative to the Xmas Turkey.

Ingredients

350g boneless turkey breast.
1/3 cup unsweetened pineapple juice
1 tblsp finely chopped lemongrass
1 tsp olive oil
1 medium red onion
2 nectarines (or plums) pitted
1 1/2 cups fresh or canned pineapple chunks


Method

Remove skin from turkey and cut into cubes approximately 2.5cm in size.  Prepare marinade by combining pineapple juice, lemongrass and olive oil.  Pour marinade into bag, place turkey pieces into bag, close and ensure that turkey pieces are coated in the marinade.  Set aside in refrigerator for 4 to 24 hours.

When you’re ready to cook, cut two nectarines into thick slices, chop onions into thin wedges and dice pineapple chunks; set aside.  Drain turkey, reserving marinade. 
In a small saucepan, bring marinade to boil.  Remove from heat.

On four skewers, thread turkey and alternate with the onion wedges. 
Grill over medium heat for 12 to 14 minutes, turning once and brushing occasionally with the marinade. 

Meanwhile, on another 4 skewers, thread the nectarines and pineapple chunks. 
Place on grill for the last five minutes of grilling time for the turkey kebabs, turning and brushing once with marinade.

Serve one turkey and one nectarine and pineapple kebab with a green salad.

Serves 4