Turkey And Prosciutto Kebabs

450 g/1 lb turkey fillet, cut in 3.5 cm/11/2 inch cubes
grated rind of 1 lemon
1 small onion, peeled and finely chopped
I clove garlic, peeled and crushed
1 teaspoon pesto sauce
3 tablespoons olive oil
2 teaspoons chopped fresh basil or 1 teaspoon
dried basil
salt
freshly ground black pepper
100 g/4 oz prosciutto, cut in long strips
8 small button mushrooms, wiped and trimmed
8 small bay leaves
8 lemon wedges
shredded lettuce

Put the turkey fillet into a shallow dish. Mix the lemon rind with the onion, garlic, pesto sauce, olive oil, basil and salt and pepper to taste. Stir the marinade into the turkey; cover and chill for 3 to 4 hours.

Drain the turkey, reserving the marinade. Wrap each piece of turkey in a strip of prosciutto. Thread the turkey and ham rolls on to kebab skewers, alternating with the mushrooms, bay leaves and wedges of lemon.

Brush the threaded skewers with the marinade; grill for 4 to 5 minutes. Turn the kebab skewers, brush once again with the marinade, and grill for a further 4 to 5 minutes. Serve piping hot on a bed of shredded lettuce.

SERVES 4