🍽️ Oven Turkey Skewers with Couscous Salad

Name: Oven Turkey Skewers with Couscous Salad
Total time: 30 min
Yield: 4 servings
Ingredients: 500 g turkey breast fillet (ready for cooking); 2 bell peppers (red and yellow); 1 large red onion; 5 tbsp olive oil; 1 lemon (juice); 2 tsp spice mix (e.g. chimichurri or Café de Paris); sea salt; 300 ml vegetable broth; 250 g couscous; 1 cucumber; 2 sprigs mint; 1 handful parsley; 200 g feta; 1 tbsp white wine vinegar; pepper (from a mill)

647 kcal · 30 min · 4 servings

Cook this free in the MyFoody app →

Ingredients

500 g turkey breast fillet (ready for cooking)
2 bell peppers (red and yellow)
1 large red onion
5 tbsp olive oil
1 lemon (juice)
2 tsp spice mix (e.g. chimichurri or Café de Paris)
sea salt
300 ml vegetable broth
250 g couscous
1 cucumber
2 sprigs mint
1 handful parsley
200 g feta
1 tbsp white wine vinegar
pepper (from a mill)

Instructions

1. Preheat the oven to 120 degrees Celsius. Set the heating mode to top and bottom heat.
2. Rinse the turkey meat briefly under running water. Then pat it completely dry with a kitchen towel.
3. Cut the meat into small, bite-sized cubes.
4. Wash the bell peppers thoroughly. Cut them in half lengthwise, remove the seeds, and cut the flesh into small pieces as well.
5. Peel the onion. Cut it into wedges and separate these wedges into thin layers.
6. Thread cubes of meat and pieces of pepper alternately onto 8 to 12 wooden skewers.
7. Heat 2 tablespoons of oil in a large pan. Fry the skewers in it on all sides until they are browned.
8. Remove the skewers from the pan and place them on a baking sheet or in a baking dish.
9. Drizzle the skewers with another 2 tablespoons of oil and 2 tablespoons of lemon juice. Season them to taste with spice mix, salt, and pepper.
10. Bring the vegetable broth to a boil in a pot. Stir in the couscous and remove the pot from the heat. Let the couscous swell for about 10 minutes covered.
11. Peel the cucumber. Cut it in half lengthwise and scoop out the seeds with a spoon. Cut the cucumber halves into small cubes.
12. Rinse the mint and parsley. Shake them dry, pluck off the leaves, and chop them roughly.
13. Crumble the feta cheese with your fingers.
14. Mix the swollen couscous with the cucumber, herbs, feta, remaining lemon juice, remaining oil, vinegar, salt, and pepper. Finally, taste the mixture and adjust seasoning if needed.
15. Serve the warm skewers together with the couscous salad.

Nutrition per serving

kcal: 647
Protein: 48 g · Fett/Fat: 28 g · Carbs: 50 g