Turkey skewers with chickpea puree
easy
60 mins
60 mins
Ingredients
- 5 Garlic cloves
- 1 can(s) (425 ml/ 240 g stripping) Chick peas cooked
- 5-6 Tbsp Lemon juice
- 125 g Sesame Paste (Tahin)
- 6 TABLESPOONS Olive oil
- 7-10 Tbsp Salt
- 1 (approx. 1.2 kg) Turkey thigh
- 7-10 Tbsp (meat: 810 g, bone 220 g, skin: 150 g)
- 200 g red peppers
- 200 g yellow peppers
- 1 Branch of fresh laurel
- 1/2 bunch flat leaf parsley
- 2 TABLESPOONS Oil
- 7-10 Tbsp Pepper
- 7-10 Tbsp Rose peppers
- 8 black olives
- 350-400 g Flatbread
- 7-10 Tbsp Lemon wedges
Directions
- 1
Peel the garlic and press it through a garlic press. Drain the chickpeas and put them into a tall blender jug together with about 8 tablespoons of water. Add lemon juice and puree everything finely. Stir in sesame paste, garlic and 3-4 tablespoons of olive oil. Season to taste with salt.
- 2
Wash the turkey leg, dab dry and remove skin and bones. Cut meat into cubes. Clean, wash and cut the peppers into pieces. Dice 2-3 red pepper pieces very finely. Wash the bay leaf and dab dry. Wash parsley, dab dry and cut into fine strips, except for something for garnishing. Put meat, bell pepper and bay leaf on 8 skewers. Heat the oil in a large pan and fry the skewers for 8-10 minutes, turning. Season with salt, pepper and paprika powder. Arrange the skewers on 4 plates and add some chickpea puree each.
- 3
Put meat, bell pepper and bay leaf on 8 skewers. Heat the oil in a large pan and fry the skewers for 8-10 minutes, turning. Season with salt, pepper and paprika powder. Arrange the skewers on 4 plates and add some chickpea puree each. Drizzle with the remaining olive oil and sprinkle with parsley, diced peppers and powder. Serve garnished with olives, lemon wedges and remaining herbs. Cut flatbread into strips and add to it
Nutrition Facts
950 kcal
66 g
50 g
61 g
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