Chilli Turkey

MOORISH PRODUCT: Moorish Smoked Humous with Chilli Harissa

SERVE SIZE: 4 skewers

PREP TIME: 40 minutes

COOKING TIME: 10 minutes


  • 2 large turkey breasts
  • ¼ of orange pepper
  • ¼ green pepper
  • ¼ yellow pepper
  • ½ red onion
  • 8 cherry tomatoes
  • 2 heaped tbsp Moorish Smoked Humous with Chilli Harissa
  • Bunch of coriander
  • 2 tbsp of honey/ agave nectar
  • 1 tsp lemon juice
  • Salt and pepper


  1. Place the Moorish Smoked Humous with Chilli Harissa, coriander, honey and lemon juice into a blender and blend until smooth. Taste and season to your liking.
  2. Chop the turkey breasts into around 12 chunks and place in a bowl, covering with the marinade; then pop in the fridge for 30 minutes.
  3. Chop the peppers and onion into chunks and place to one side.
  4. Soak wooden skewers in a bowl of water. If you have metal ones, you can skip this step.
  5. Once the marinade has rested, remove the turkey from the sauce then begin making your skewers. Each should have 3 pieces of turkey and some of the vegetables.
  6. Pop the skewers on a grill or in the oven and baste with additional sauce – throw any remaining sauce away since it has been in contact with raw meat.
  7. Cook for around 10 minutes, or until the turkey is cooked through.
  8. Remove and serve with an additional dollop of Moorish Smoked Humous with Chilli Harissa for an extra kick.