Turkey shashlik with salad

Name: Turkey shashlik with salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Turkey Breast; 2 Garlic cloves; 1 Bay leaf; 6 TABLESPOONS Olive oil; 2-3 TABLESPOONS Lemon juice; 4 small red onions; 2 colourful peppers; 250 g Rocket salad; 4 TABLESPOONS Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 1 Pot of chives; 300 g Skimmed milk yoghurt; 2 stem(s) Rosemary; 7-10 Tbsp Laurel and lemon

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Turkey Breast
2 Garlic cloves
1 Bay leaf
6 TABLESPOONS Olive oil
2-3 TABLESPOONS Lemon juice
4 small red onions
2 colourful peppers
250 g Rocket salad
4 TABLESPOONS Vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil
1 Pot of chives
300 g Skimmed milk yoghurt
2 stem(s) Rosemary
7-10 Tbsp Laurel and lemon

Directions

1
Wash the turkey breast, dab dry and cut into cubes of approx. 3 x 3 cm. Peel garlic, press through a garlic press. Chop bay leaf finely. Mix with olive oil and 2 tablespoons lemon juice.
2
Mix the diced turkey and marinade and let it steep a little. In the meantime peel and halve the onions. For the salad, clean and wash the peppers and cut them into fine strips. Also clean, wash and cut the romaine lettuce into strips.
3
Season vinegar with salt, pepper and sugar. Fold in the oil. Mix salad ingredients and marinade. Wash the chives and cut into small rolls. Mix yoghurt and chives and season with salt, pepper and a few drops of lemon juice.
4
Put diced turkey and onion halves alternately on skewers with small sprigs of rosemary. Fry for about 10 minutes, turning occasionally. Sprinkle with salt and pepper. Serve with the salad and yoghurt dressing.
5
Serve garnished with laurel and lemon.