Food and DrinkRecipes

Turkey Brochette with Yellow Kiwifruit and Mango Salsa

A delicious meal that’s perfect for sharing! This recipe is full of flavour and vitality due to its high vitamin C content, protein and is a good source of potassium and folic acid.

Serves: 4 people
Preparation time: 25 minutes
Difficulty: Easy
Recipe suitable for: Dairy-free / Gluten-free


450g turkey breasts
1 onion
2 garlic cloves
1 or 2 lemons
1 teaspoon brown sugar
1 tablespoon sesame seeds
100 ml white wine or water
1 teaspoon ground cumin
1 sprig of parsley
1 sprig of coriander
4 pita pockets or Mexican corn tortillas

For the salsa:

2 Zespri SunGold kiwifruit
1/2 mango
Juice of half a lime
1/2 spring onion
2 tablespoons olive oil
1 sprig of fresh coriander


Peel the garlic cloves and the onion. Wash the parsley and remove the leaves from the stem. Cut the turkey into equal-sized cubes and place them in an oven dish.

Put the onion, garlic, sugar, wine, sesame seeds, cumin, parsley and coriander leaves, salt, lemon juice with some grated lemon peel into the blender. Blend everything well, then pour the mixture over the turkey and stir well. Cover and let it marinate in the fridge for 3 or 4 hours.

Drain the meat and thread the cubes onto wooden skewers previously moistened in water.

Heat a grill or frying pan, brush with oil and cook the brochettes for about 3 minutes on either side.

For the salsa: Peel the kiwifruit and mango and cut into small cubes. Put the fruit into a bowl and mix it with the lime juice, olive oil and the chopped onion and coriander. Serve the brochettes with the sauce. Accompany them with the bread you prefer.

Recipe and images courtesy of Zespri Kiwi –