Tasty BBQ brochettes served with crunchy slaw.

  • Serves: 4 people
  • Prep time: 20 minutes
  • Cooking time: 15 minutes
    • British
    • Dairy Free
    • Gluten Free

    BBQ Brochettes

    Recipe Information

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    1 x 375g pack Turkey Steaks

    4 x Pork Cumberland Sausages

    4 x Rashers Specially Selected Smoked Streaky Bacon

    1 x Large Red Onion

    50g Sprouts

    100g Carrots

    100g Parsnips

    2 x Spring Onions

    1 x Red Pointed Pepper

    40g Dried Cranberries

    2 x tbsp Boiling Water

    Juice ½ Lemon

    60ml Olive Oil

    10ml White Wine Vinegar

    1 x tsp Dried Oregano

    Sea Salt and Black Pepper


    Pour the boiling water over the cranberries and leave to soak.

    Cut the sausages in half and wrap each piece with a slice of bacon.

    Cut the turkey steaks into 8 pieces.

    Peel the onion, quarter and then cut each quarter in half.

    Thread the bacon-wrapped sausages, turkey and onion onto the skewers, allowing 2 of each per skewer.

    Peel the carrots and the parsnips and cut into thin matchsticks. Finely slice the sprouts.

    Wipe, trim and thinly slice the spring onion.

    Thinly slice the pepper into matchsticks, discarding any seeds.

    Toss the carrots, parsnips, sprouts, spring onions and peppers together in a bowl.

    Barbecue or grill the brochettes for 15 minutes, turning as you cook.

    Drain the cranberries and put into a food processor, along with the olive oil, lemon juice, vinegar and oregano – season with a little salt and pepper and process until smooth.

    Serve the brochettes on a bed of slaw drizzled with the dressing.

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