• 1 kg turkey mince
  • 2 shallots finely diced
  • 2 cloves garlic, peeled and crushed
  • 1/2 red pepper finely diced
  • 1/2 red chilli, de-seeded and finely diced (optional)
  • handful fresh lemon thyme, washed and chopped
  • handful fresh curly parsley, washed and chopped
  • zest of 1 lemon
  • freshly ground black pepper
  • 1 egg
  • pitta bread
  • 1/2 crisp white cabbage
  • 1 large fennel bulb
  • 2 sticks celery
  • 3 white radishes
  • 1 apple, peeled, cored and chopped
  • 2 tblsp olive oil
  • 1 tblsp fresh lemon juice
  • freshly ground black pepper
  • 1 handful fresh parsley, chopped


  • Prepare to cook the kebabs on either a BBQ, under a hot grill or in a griddle pan on the hob top.
  • In a large bowl bind together the minced turkey, fresh chopped herbs, crushed garlic, diced onions and pepper and red chilli if you are using with the egg and lemon zest. I find this is a job best done with your hands.
  • Once thoroughly mixed together, take a small handful and shape around a metal or wooden skewer, compacting the mixture well and making a long ‘shish’ or sausage shape.
  • As you finish each kebab, put them straight onto the BBQ. Be careful not to turn them too soon or they might fall apart. (You can always make this mixture into a Pattie or burger shape if you don’t have any skewers to hand)
  • Cook for 8 – 10 minutes turning when required and make sure the meat is cooked all the way through before serving.
  • For the salad wash and prepare all the vegetable ingredients and put into a large, shallow serving dish.
  • In a separate bowl mix the olive oil, lemon juice and black pepper and pour over the salad and serve.


Sally's top tips: Use metal skewers to transfer the heat through the kebabs. Wet your hands before you shape the kebabs so they don't stick. Use a really hot grill/bbq to give a crispy brown outside. A tasty, low fat alternative to burgers. Don't add salt - use lemon instead.