To make the BBQ Sauce, whizz up these ingredients:
5 or 6 Cherry Peppers (in a jar, in vinegar, available from dodgier looking shops rather than bigger supermarkets!!), half a Red Onion, 2 tbsp Brown Sugar, 2 tbsp Soy Sauce, 2 tbsp Honey, 1 tsp Salt, lots of Black Pepper, 2 tbsp Red Wine Vinegar, 2 tbsp Orange Juice, 5 Cloves Garlic, 1 fresh red Chilli, 2 tsp Sumac
[Before you make your Kebabs, soak wooden or bamboo-ey kebab sticks in water so they don't set fire to themselves on the BBQ]
Dice the Turkey into 2 or 3 cm square ish cubes (you can see, mine was wildly more un-even than this)
Also dice the Red Peppers, Onions and Mushrooms into similar size (maybe slightly bigger) pieces
[I would recommend using significantly more vegetables than meat in these or any Kebabs you make... it is much healthier for you, and at worst means you can eat them more ofen....]
Skewer the Veg and Turkey pieces onto the pre-soaked Kebab sticks
Pour two thirds of the BBQ Sauce over the Kebabs and leave in the fridge for a bit of time if you have some (an afternoon would be brilliant, but is not mandatory for tasty Kebabs)
BBQ for 25 – 40 minutes or until cooked and chargrilled
Serve with extra BBQ Sauce Sauce… These super healthy Kebabs are delicious with Pilavs, or with Roasted or Baked Potatoes, or just with big Salads….