Lemon and turkey skewers with tomato and apricot sauce

Name: Lemon and turkey skewers with tomato and apricot sauce
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Organic Lemon; 1 Garlic clove; 3 TABLESPOONS Oil; 600 g cherry tomatoes; 80 g Soft apricots; 1 small onion; 500 g Turkey Breast; 7-10 Tbsp salt, pepper; 3 TABLESPOONS Apricot Jam; 3 Stem(s) Basil; 7-10 Tbsp long wooden skewers

AUTHOR
Eunice Scott

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Organic Lemon
1 Garlic clove
3 TABLESPOONS Oil
600 g cherry tomatoes
80 g Soft apricots
1 small onion
500 g Turkey Breast
7-10 Tbsp salt, pepper
3 TABLESPOONS Apricot Jam
3 Stem(s) Basil
7-10 Tbsp long wooden skewers

Directions

1
Wash the lemon hot, dry and grate the peel thinly. Peel garlic and chop finely. Mix both with 2 tablespoons of oil. Wash and quarter the tomatoes. Chop the apricots finely. Peel and chop onion.
2
Wash the meat, dab dry and cut into long narrow strips (approx. 2 x 10 cm). Put 1-2 strips of meat on the wooden skewers in waves. Heat 1 tablespoon of oil in a large pan. Fry the skewers in it in portions all around for 3-4 minutes.
3
Season with salt and pepper. Brush with lemon oil, take out, keep warm.
4
Sauté onion in hot frying fat. Add tomatoes, apricots and jam. Simmer at medium heat for about 10 minutes. Wash basil, chop roughly and stir in. Season with salt and pepper.