Italian Turkey Pancetta, You Heard Right!

Yes Turkey Prepared Italian Syle!

Turkey breast is quite lean, and therefore requires a source of fat if it is to survive being grilled without becoming dry and stringy. Pancetta does an admirable job of basting the turkey in these kebabs. To serve 4:
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
1 1/8 pounds (500 g) thinly sliced turkey breast
1/4 pound (100 g) finely sliced flat pancetta (in pancetta's absence bacon will work, though it is sweeter)
Several bay leaves
2 bell peppers of the colors you prefer
A tomato
A spring onion, white and green parts
1 tablespoon white wine vinegar
A pinch of ground cayenne pepper
2/5 cup (100 ml) olive oil
Salt to taste
4 skewers
Preparation:

Flatten the slices of turkey with a meat pounder or the flat of a broad-bladed knife. Lay the slices of pancetta over the turkey and roll the turkey slices up. Cut the rolled slices into 1-inch long (2.5 cm) rollups.Put the rollups on your spiedini, slipping pieces of bay leaf between them, and when you are done brush the kebabs with oil.

Start heating your grill.While it's heating, stem, rib, and seed the peppers, and then dice them finely. Seed, drain and finely chop the tomato. Finely slice the spring onion. Combine all three in a bowl with the vinegar, a tablespoon or two of oil, and the cayenne pepper.

Mix well and keep cool.When the grill is hot set the kebabs about 6 inches above the coals and grill them for 15 minutes, turning them once or twice as they cook, and basting them as necessary.

Don't have a grill?

Heat your oven to 400 F (200 C), arrange the skewers over a roasting pan (with the tips and tails of the kebabs on the lips of the pan, so the meat remains suspended, without touching the bottom of the pan), and cook the kebabs 15 minutes, turning and basting them a couple of times. The wine?

A Monteplciano D'Abruzzo, or perhaps a Torgiano.Yield: 4 servings turkey kebabs with pancetta.