Para hacer la salsa de regaliz, pica finamente la cebolla y el puerro y dora las verduras en una cazuela con un chorrito de aceite. Vierte el vino de Oporto, el vino tinto y el caldo de ave. Sazona. Introduce el palo de regaliz y deja reducir a fuego vivo 15-20 minutos.
Cuela la salsa y colócala en una sartén. Añade la harina de maíz diluida en agua fría y mezcla hasta que ligue bien. Reserva la salsa.
Para las brochetas, corta el pavo en dados grandes. Trocea el pimiento (trozos del tamaño de los dados de pavo aproximadamente). Ensarta en los palos de brocheta el dado de pavo y ve alternando con el trozo de pimiento.
Coloca las brochetas en una bandeja apta para el horno, salpimienta y rocíalas con un chorrito de aceite. Hornea a 180 º C, durante 15-20 minutos. Sirve la brocheta en un plato, moja con la salsa de regaliz y decora con una ramita de perejil.
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