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🥗 Tandoori Skewers with Cucumber-Mango Salad

319 kcal · 30 min · 4 servings

Ingredients

• Pork tenderloin 600 g
• Cucumbers 2 pcs.
• Mango 1 pcs.
• Organic Limes 1 pcs.
• Mint, fresh 15 g
• Yogurt, plain 250 g
• Curry powder 1 tsp
• Salt pinch
• Pepper, black ground pinch
• Oil 2 tbsp
• Sugar pinch
• Chili, ground pinch

Instructions

1. 1. Preheat the oven to 250 degrees Celsius using the top and bottom heat setting.
2. 2. Place the wooden skewers in a bowl of water. Let them soak.
3. 3. Rinse the turkey breast under running water.
4. 4. Pat the meat dry with a kitchen towel.
5. 5. Cut the turkey breast into cubes of about two centimeters in size.
6. 6. Wash the cucumbers thoroughly.
7. 7. Cut the cucumbers in half lengthwise.
8. 8. Remove the core with a teaspoon.
9. 9. Slice the cucumber halves into half-moons about half a centimeter thick.
10. 10. Peel the mango completely.
11. 11. Carefully cut the flesh away from the pit.
12. 12. Dice the mango flesh into small pieces.
13. 13. Cut the lime in half.
14. 14. Squeeze the juice from the lime.
15. 15. Wash the mint.
16. 16. Dry the mint thoroughly.
17. 17. Pluck the mint leaves from the stems.
18. 18. Slice the mint leaves into fine strips.
19. 19. Put six tablespoons of yogurt into a bowl.
20. 20. Add curry powder, salt, and pepper.
21. 21. Mix the ingredients well together.
22. 22. Add the meat cubes to the yogurt mixture.
23. 23. Marinate the meat in the sauce.
24. 24. Set the meat aside.
25. 25. Put the cut cucumbers and mango into a separate bowl.
26. 26. Add oil.
27. 27. Add one teaspoon of lime juice.
28. 28. Season with salt.
29. 29. Add a pinch of sugar.
30. 30. Add chili.
31. 31. Mix the salad well.
32. 32. Thread the marinated meat pieces onto the soaked skewers.
33. 33. Place the skewers on a baking sheet.
34. 34. Put the tray into the preheated oven.
35. 35. Grill the skewers for about eight to ten minutes.
36. 36. Turn the skewers after about five minutes.
37. 37. Put the remaining yogurt into a small bowl.
38. 38. Add half of the cut mint.
39. 39. Add three teaspoons of lime juice.
40. 40. Season with salt and pepper.
41. 41. Mix the yogurt sauce well.
42. 42. Add the remaining mint to the cucumber-mango salad.
43. 43. Mix the salad with the mint well.
44. 44. Remove the tandoori skewers from the oven.
45. 45. Serve the salad on plates.
46. 46. Place the tandoori skewers alongside.

Nutrition per serving

• kcal: 319
• Protein: 41 g · Fett/Fat: 11 g · Carbs: 22 g