Turkey skewers & grilled vegetables

Name: Turkey skewers & grilled vegetables
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 2 medium-sized potatoes; 50 g Skimmed milk yoghurt; 2 tablespoons (40 g) Low-fat curd; 1 TEASPOON Lemon juice; 7-10 Tbsp salt, white pepper; 1-2 Branches of rosemary; 7-10 Tbsp and 1-2 stems of thyme; 1 tsp (5 g) Olive oil; 1 (approx. 100 g) small zucchini; 1 small red pepper; 100 g Turkey escalope; 1 big mushroom; 1 (approx. 50 g) small tomato; 7-10 Tbsp wooden skewers

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

2 medium-sized potatoes
50 g Skimmed milk yoghurt
2 tablespoons (40 g) Low-fat curd
1 TEASPOON Lemon juice
7-10 Tbsp salt, white pepper
1-2 Branches of rosemary
7-10 Tbsp and 1-2 stems of thyme
1 tsp (5 g) Olive oil
1 (approx. 100 g) small zucchini
1 small red pepper
100 g Turkey escalope
1 big mushroom
1 (approx. 50 g) small tomato
7-10 Tbsp wooden skewers

Directions

1
Water the skewers. Wash potatoes thoroughly and cook for about 20 minutes. Drain, cut in half lengthwise
2
Mix yoghurt and quark. Season to taste with lemon juice, salt and pepper. Wash the herbs and chop finely. Mix with 1/2 tsp. oil
3
Clean and wash the zucchini and peppers. Wash the meat and pat dry. Cut everything into pieces and put them alternately on the skewers. Season. Clean the mushroom and wash if necessary, unscrew the stalk. Wash and halve the tomato
4
Brush potatoes and skewers with 1/2 tsp. oil. Grill on the grill for 3-5 minutes or fry in a coated pan. Grill mushroom and tomato briefly
5
Fill mushroom with quark cream. Spread herb oil on the potatoes. Sprinkle potatoes and tomato with salt