Turkey and aubergine satay skewers

Name: Turkey and aubergine satay skewers
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: Serves 4
Ingredients: 400g skinless turkey breast, cut into small chunks; 1 aubergine, cut into chunks; 1 red chilli, deseeded and finely chopped, plus a few slices to serve; 1 tbsp sesame oil; 2 tbsp groundnut oil; 2 tbsp soy sauce; Lime wedges, to serve; For the satay sauce; 200g unsalted peanuts; 160ml can coconut cream; 1 tbsp soft light brown sugar; 1 tbsp fish sauce; Juice of 1 lime

Portion size: Serves 4
Takes 25 min to make, 10-12 min to cook
Difficulty: easy

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Cheap and cheerful, this Asian-inspired turkey satay skewers recipe gives a healthy helping of meat and veg on one stick.

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Ingredients

400g skinless turkey breast, cut into small chunks
1 aubergine, cut into chunks
1 red chilli, deseeded and finely chopped, plus a few slices to serve
1 tbsp sesame oil
2 tbsp groundnut oil
2 tbsp soy sauce
Lime wedges, to serve

For the satay sauce

200g unsalted peanuts
160ml can coconut cream
1 tbsp soft light brown sugar
1 tbsp fish sauce
Juice of 1 lime

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Method

If using wooden skewers, soak them in warm water for 10-15 minutes. Place the turkey and aubergine in a bowl with the chilli, sesame oil, groundnut oil and soy sauce. Toss well and set aside.
Make the satay sauce. In a food processor, whizz the peanuts with the rest of the sauce ingredients and 100ml cold water – add more water if the sauce is too thick. Add one-third of the satay sauce to the turkey mixture and mix until evenly coated.
Preheat the grill to high. Thread chunks of turkey and aubergine onto skewers, place on a baking sheet and grill for 10-12 minutes, turning regularly. Serve with the remaining satay sauce, topped with chilli slices, along with egg-fried rice and lime wedges to squeeze over, if you like.
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