🍽️ Turkey Vegetable Skewers with Pepper Sauce

Name: Turkey Vegetable Skewers with Pepper Sauce
Total time: 30 min
Yield: 4 servings
Ingredients: 1 kg potatoes (small, waxy); 400 g turkey breast fillet; 2 small zucchini (300 g); 4 tbsp olive oil; 1 garlic clove; salt; pepper (from the mill); 8 wooden skewers; 200 g grilled red bell peppers (from the jar); 40 g almond kernels; 1 onion; 1 garlic clove; 1 tbsp peppermint; 2 tbsp lemon juice

482 kcal · 30 min · 4 servings

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Ingredients

1 kg potatoes (small, waxy)
400 g turkey breast fillet
2 small zucchini (300 g)
4 tbsp olive oil
1 garlic clove
salt
pepper (from the mill)
8 wooden skewers
200 g grilled red bell peppers (from the jar)
40 g almond kernels
1 onion
1 garlic clove
1 tbsp peppermint
2 tbsp lemon juice

Instructions

1. Wash the potatoes thoroughly with the skin on.
2. Place the potatoes in a pot with water.
3. Bring the water to a boil.
4. Let the potatoes cook for 20 minutes.
5. Drain the paprika from the can in a sieve.
6. Toast the almonds in a pan without oil until golden brown.
7. Dice the onion finely.
8. Finely chop the garlic.
9. Put the paprika, the mint, the toasted almonds, the onion, and the garlic into a blender.
10. Add the lemon juice.
11. Blend the ingredients into a smooth sauce.
12. Season the sauce with salt and pepper.
13. Cover the sauce and set it aside.
14. Drain the cooked potatoes.
15. Let the potatoes steam dry for a moment.
16. Peel the potatoes.
17. Cut the turkey breast into 16 equal, bite-sized pieces.
18. Wash the zucchini.
19. Remove the hard ends of the zucchini.
20. Slice the zucchini into 16 slices of equal thickness.
21. Thread 3 potatoes onto each wooden skewer.
22. Thread 2 pieces of turkey breast onto the skewers.
23. Thread 2 zucchini slices onto the skewers.
24. Place the finished skewers on a greased baking sheet.
25. Press the garlic through a garlic press.
26. Mix the garlic with the oil.
27. Brush the skewers all around with the garlic-oil mixture.
28. Salt the skewers.
29. Pepper the skewers.
30. Preheat the oven to 220 degrees.
31. Place the baking sheet on the second rack from the bottom.
32. Roast the skewers in the oven for 10 minutes.
33. Serve the skewers with the almond-pepper dip.

Nutrition per serving

kcal: 482
Protein: 35 g · Fett/Fat: 17 g · Carbs: 45 g