Plum Turkey Kebabs with Roast Potato Salad and BBQ Sauce

Steps

1. oven to 230°C. Line an oven tray with baking paper. Bring a full kettle to the boil. Preheat BBQ hot plate to medium (if using).
2. Pat potatoes dry with paper towels and toss on prepared tray with potato spice mix and oil. Season with salt and pepper and roast for 25 minutes, until tender. Turn once during cooking.
3. Remove core and seeds from capsicum and dice 2cm; roughly chop baby spinach leaves; finely chop chives. Set all aside in a large bowl.
4. Remove husk and silk from corn cobs and cut in half. Place in a large, heat-proof bowl with a pinch of salt and cover with boiling water. Leave to cook for 10 minutes, until bright yellow and tender. Drain well and return to bowl with butter (if using) and season with salt. Cover to keep warm.
5. While corn cooks, heat a drizzle of oil in a large fry-pan on medium-high heat. Cook turkey kebabs, in batches, for about 2 minutes each side, until browned and cooked through. Set aside, covered, to rest.
6. When potatoes are cooked, add to bowl with salad ingredients. Add sour cream, toss well and season with salt and pepper.
7. Divide roast potato salad and turkey kebabs between plates. Serve corn cobs and BBQ sauce on the side, or drizzle over if desired.