Sticky Turkey Kebabs

Serve with lime wedges, flat bread and a green salad.

¼ cup Japanese soy sauce
2 tablespoons oil
1 tablespoon honey
1 tablespoon grated fresh ginger
1 teaspoon sesame oil
1 large red chilli, finely chopped
600g Tegel Boneless Turkey Thighs, cut into chunks

Combine the soy sauce, oil, honey, ginger, sesame oil and chilli in a bowl. Add the turkey chunks, cover and refrigerate for 1 hour.

Thread the turkey onto skewers but reserve the marinade. Cook the kebabs on a preheated barbecue for 10 to 15 minutes or until they are cooked through. Brush frequently with the marinade.

Tip: Serve with lime wedges, flat bread and a green salad.