Turkey kebabs with fennel and red pepper relish

Cut the turkey into 24 pieces, each about 5 x 2 cm (2 x ¾ in). Combine the turkey pieces with 2 of the chopped garlic cloves, 1 tbsp lemon juice, the wine, sage, rosemary, thyme, fennel seeds, 2 tbsp of the olive oil and seasoning. Toss so that all the turkey pieces are covered with the herb mixture. Leave to marinate for at least 10 minutes, or up to 1 hour if you have the time.

Meanwhile, make the relish. Put the red pepper, diced fennel and olive paste or diced olives in a bowl together with the remaining garlic, ½ tbsp lemon juice and ½ tbsp olive oil. Season to taste. Mix well, then set aside.

Preheat the grill to high, or prepare a charcoal fire in the barbecue. Thread the marinated turkey pieces onto the rosemary stalks if using, or onto skewers, and top each one with a shallot or button onion.

Grill or barbecue the kebabs for about 15 minutes or until cooked through and the turkey pieces are lightly browned in spots. Turn the kebabs and baste with the remaining marinade frequently. Serve the kebabs hot, with the red pepper relish.