Grilled turkey skewer with cranberry dip
DIFFICULTY
RATING
COOK TIME
35 mins
35 mins
TOTAL TIME
35 mins
35 mins
Ingredients
Servings:
4
- 1 washer Pineapple (canned)
- 1 Organic Lime
- 200 g mayonnaise
- 50 g Yoghurt
- 2 TEASPOONS Turmeric
- 1/2 TEASPOON Sambal Oelek
- 7-10 Tbsp Salt
- 50 g dried cranberries
- 400 g Turkey escalope
- 1 large zucchini
- 2 red onions
- 4 TSP Oil
- 7-10 Tbsp wooden skewers
- 7-10 Tbsp Salt
Directions
- 1
Cut the pineapple very finely. Peel (or grate) the zest of the lime into strips with a zest ripper. Squeeze the juice. Mix salad mayonnaise with yoghurt, half the lime juice, turmeric and sambal oelek.
- 2
Season to taste with salt. Add pineapple, cranberries and lime zest.
- 3
Cut the turkey escalope into large cubes. Rinse and clean the zucchini and cut into thick slices. Peel and quarter onions. Put the ingredients alternately on lightly oiled skewers.
- 4
Lightly brush the attached ingredients with oil. Grill the skewers on the hot charcoal grill (or in a grill pan) all around in about 12-15 minutes. Sprinkle the skewers with some of the remaining lime juice and season with salt.
- 5
Serve together with the cranberry dip.
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