Turkey shashlik with baked potatoes

Name: Turkey shashlik with baked potatoes
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 large potatoes (about 250 g each); 2-3 TABLESPOONS coarse salt; 250 g Turkey Breast; 40 g streaky smoked bacon; 2 colourful peppers; 2 Courgette; 2 Onions; 1 Rosemary stalk; 1 fresh garlic bulb (or 2 peeled cloves); 4 TABLESPOONS Olive oil; 4 Pepperoni; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 400 g sour cream; 7-10 Tbsp Herbs

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 large potatoes (about 250 g each)
2-3 TABLESPOONS coarse salt
250 g Turkey Breast
40 g streaky smoked bacon
2 colourful peppers
2 Courgette
2 Onions
1 Rosemary stalk
1 fresh garlic bulb (or 2 peeled cloves)
4 TABLESPOONS Olive oil
4 Pepperoni
7-10 Tbsp Salt
7-10 Tbsp Pepper
400 g sour cream
7-10 Tbsp Herbs

Directions

1
Wash the potatoes and cut into long slices. Spread on a baking tray sprinkled with coarse salt. Cook in the preheated oven (electric cooker: 225 °C/ gas: level 4) for about 15 minutes.
2
Meanwhile wash the turkey breast, dab dry and cut into cubes of about 3 cm. Cut bacon into slightly thicker slices. Clean, wash and cut the bell peppers and zucchini into pieces. Peel and halve onions.
3
Put them alternately on skewers with small twigs of rosemary in between. Halve the garlic. Heat the oil. Sauté garlic and pepperoni briefly in it, take aside. Fry skewers in cooking fat for 5-7 minutes, turning.
4
Season with salt and pepper. Serve potatoes, skewers and sour cream garnished with fresh herbs.