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Turkey Rolls With Gazpacho Sauce
This Spanish-style recipe uses quick-cooking turkey steaks, but you could also cook veal escalopes in the same way.
Ingredients
4 turkey breast steaks
15ml/1 tbsp red pesto
4 chorizo sausages
15ml/1 tbsp olive oil
Salt and freshly ground black pepper
FOR THE GAZPACHO SAUCE
1 green pepper, chopped
1 red pepper, chopped
7.5cm/3in piece cucumber
1 medium tomato
1 garlic clove
45ml/3 tbsp olive oil
15ml/1 tbsp red wine vinegar
Details
Serves: 4
Method
1. To make the gazpacho sauce, place the peppers, cucumber, tomato, garlic, 30ml/2 tbsp of the olive oil and the vinegar in a food processor and process until almost smooth. Season to taste with salt and ground black pepper.
2. If the turkey breast steaks are quite thick, place them between two sheets of clear film and beat them with the side of a rolling pin, to flatten them slightly.
3. Spread the red pesto over the turkey, place a chorizo on each piece and roll up firmly.
4. Slice the rolls thickly and thread them on to skewers. Brush with olive oil and cook on a medium barbecue for about 10-12 minutes, turning once. Serve with the gazpacho sauce.
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