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Turkey, Bocconcini and Summer Fruit Kebabs

These beautiful kebabs are the perfect plate to bring to a hot summers’ day party. Fresh and light and full of flavour with delicious mango and watermelon wrapped around our succulent turkey.
15

min

12

serves

Christmas, Dinner, Lunch, Party
Turkey Bocconcini and Summer Fruits kebabs

Ingredients

  • 12 party kebab sticks
  • 110g pack Moira Mac’s Carved Turkey Breast Slices
  • 2-3 mangoes
  • 1 large slice watermelon
  • 6 slices prosciutto torn in half to make 12 pieces
  • 12 each bocconcini
  • Basil leaves
  • Balsamic glaze

Method

  1. If you have a melon baller (they make gorgeous round shapes and are rather fun to use if you decide to buy one!) then use it to create the watermelon and mango balls for the kebabs. You will need to cut the mango through as close to the pip on the widest side and use your melon baller to scoop out the balls. It may seem wasteful but the leftover mango and watermelon flesh are great in smoothies, breakfast bowls or freeze for use later. Do the same with the watermelon. If you don’t have a melon baller then cut the fruit into small bite size squares.
  2. To assemble the kebabs, have all your ingredients in front of you on a tray or board ready to go.
  3. Start with mango then a slice of turkey, a basil leaf and add the prosciutto from one end of the meat allowing half of it to dangle as you add the bocconcini wrap the remaining prosciutto over it and down the kebab stick. Another basil leaf and finally the watermelon ball.
  4. Add Moira Mac’s Carved Turkey Breast Slices.
  5. Repeat this until they are all done and place onto a serving platter. Drizzle with balsamic glaze to serve.

Recipe Featuring Moira Mac’s

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