Cut the white turkey into chunks and place in a bowl. Peel and chop the garlic; wash, dry and thin out the basil. Keep aside some whole leaves, finely chop the rest and crush the pink peppercorns.
Sprinkle the diced turkey with olive oil, minced garlic, crushed pink peppercorns and add some chopped basil. Add salt and pepper and mix well. Marinade in the fridge in clingfilm for 30 minutes.
Meanwhile, prepare the barbecue grill.
Wash and de-seed the core of the peppers and cut them into cubes; peel and cut the onions into cubes. Take the turkey pieces and sew them onto the skewers, alternating with diced peppers and onion cubes.
Place the skewers on a rack and place the rack on the grill, over coals. Cook for 15-18 minutes, turning the skewers over regularly to grill both sides until the turkey is cooked through with no pink showing. Serve immediately after cooking, decorated with basil leaves and accompanied by a gratin of summer vegetables.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.