Colourful turkey skewers with avocado dip
DIFFICULTY
easy
easy
RATING
COOK TIME
75 mins
75 mins
TOTAL TIME
75 mins
75 mins
Ingredients
Servings:
4
- 3 Corn cobs (approx. 150 g each)
- 7-10 Tbsp Salt
- 1/2 TEASPOON Sugar
- 3 red peppers
- 7-10 Tbsp (à 200 g)
- 500 g Turkey escalope
- 1 Onion
- 1 red chilli pepper
- 2 Avocado (about 200 g each)
- 5 TABLESPOONS Lemon juice
- 150 g Skimmed milk yoghurt
- 7-10 Tbsp Cayenne pepper
- 4-6 Tbsp Oil
- 7-10 Tbsp Salad leaves and chilli pepper
- 7-10 Tbsp to garnish
- 1 package (75 g) tortilla chips
- 7-10 Tbsp wooden skewers
Directions
- 1
Clean and wash the corn cobs and cook in boiling salted water with 1 pinch of sugar for about 40 minutes. Clean, wash and cut the peppers into large pieces. Wash, dry and dice the turkey meat.
- 2
For the dip, peel and chop the onion. Carve the chilli pepper lengthwise. Remove seeds, cut chilli pepper into rings. Cut avocado in half, remove seeds. Spoon the flesh out of the skin.
- 3
Add lemon juice, puree. Fold in yoghurt and onion cubes. Season with salt, cayenne pepper and chili. Drain the corn cobs and cut them into approx. 2 cm wide wheels. Put them on skewers alternately with paprika and turkey.
- 4
Fry in hot oil for about 7 minutes, turning. Garnish with salad leaves and chilli pepper. Serve with the tortilla chips.
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