The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Turkey skewers with roasties & pear salad
Fresh, fruity and full of flavour, this summery dish is a doddle to make. Onion, red pepper and turkey skewers scented with oregano team up with baby roast potatoes and a rocket, tomato and pear salad with a zesty lemon dressing. It’s finished with a delicious drizzle of garlicky yogurt.
SWK: Source of fibre
SWK: High protein
Plants 5
Serving size
Ingredients
- 300g British diced turkey breast
- 110g baby tomatoes
- 1 pear
- 2 onion
- 1 pepper
- 400g baby potatoes
- 4 tsp garlic paste (Garlic, Sea Salt, Citric Acid)
- 4 skewers
- 40g rocket
- 1 unwaxed lemon
- 1 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 60g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 446
Protein: 44g
Carbs: 60g
Fat: 4.0g
Ingredients
- 800g baby potatoes
- 8 skewers
- 3 onion
- 2 pepper
- 600g British diced turkey breast
- 2 tbsp dried oregano (Dried Rubbed Oregano 100%.)
- 200g baby tomatoes
- 1 pear
- 80g rocket
- 1 unwaxed lemon
- 8 x garlic paste (Garlic, Sea Salt, Citric Acid)
- 120g fat-free Greek-style yogurt (Milk) (Skimmed Milk Concentrate, Skimmed Milk, Bacterial Starter Culture)
Nutritional Information
Calories: 419
Protein: 43g
Carbs: 53g
Fat: 3.8g
Turkey skewers with roasties & pear salad
Fresh, fruity and full of flavour, this summery dish is a doddle to make. Onion, red pepper and turkey skewers scented with oregano team up with baby roast potatoes and a rocket, tomato and pear salad with a zesty lemon dressing. It’s finished with a delicious drizzle of garlicky yogurt.
Cook time:
30 mins
Cuisine:
British
Food group:
Poultry
Allergens: Milk
Cooking Instructions
Before you start
- 2 Baking trays
- Large non stick frying pan
- Medium mixing bowl
Roast the potatoes
- Heat your oven to 220ºC/fan 200ºC/gas 7, and halve the potatoes. Soak the skewers in water until needed.
- Put the potatoes on a baking tray lined with baking paper, spritz with cooking spray and lightly season, then roast for 25-30 mins.
Load your skewers
- Meanwhile, peel 1 onion (2 for 4 portions) and cut into 8 wedges. Deseed the peppers and dice into 3cm squares.
- Thread the onion wedges, peppers and turkey onto the skewers, alternating the ingredients. Scatter over the oregano and rub it in to evenly coat.
- Spritz a large non-stick frying pan with cooking spray and put it over a high heat. Fry the skewers for 2-3 mins on each side until golden brown.
- Transfer to a baking tray lined with baking paper and roast for 10-12 mins, until the turkey is cooked through.
Dress the salad
- At the same time, peel and finely dice the remaining onion, and quarter the baby tomatoes. Quarter the pear lengthways, then core and dice into 1cm chunks.
- In a mixing bowl, combine the diced onion, tomatoes, pear and rocket. Grate the lemon zest into the bowl, then squeeze in the juice (to taste) and mix well.
Add your final flourish
- Stir the garlic paste into the yogurt.
- Plate up the turkey skewers with the potatoes and salad, then drizzle over the garlicky yogurt.