Turkey Strips with Vegetables and Yogurt Dip
Nutritional values
(Percentage of daily recommendation)
| Calorie | 341 cal. | (16 %) | ||
| Protein | 37 g | (38 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 30.5 μg | (51 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 21.4 mg | (178 %) | ||
| Vitamin B₆ | 1.1 mg | (79 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 22.2 μg | (49 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 152 mg | (160 %) | ||
| Potassium | 1,023 mg | (26 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 204 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 500 grams turkey breasts
- 4 Tbsps olive oil
- 2 Tbsps Gyros spice
- 2 red onions
- 2 Zucchini
- 2 red Bell pepper
- 1 handful fresh mint
- 300 grams Natural yogurt
- 2 garlic cloves
- salt
- freshly ground peppers
- 1 pinch sugar
- 1 tsp lemon juice
- ground paprika (sweet)
- Red pepper flakes
- Lemon wedge (for garnish)
Preparation steps
Rinse the turkey, pat dry and cut into strips. Place in a bowl with 2 tablespoons of olive oil and the gyro spices and mix well.
Peel the onions and cut into strips. Rinse the zucchinis, cut into quarters and then into strips. Rinse and halve the bell peppers, remove the seeds and ribs and also cut into strips.
Rinse the mint, shake dry and finely chop. Set some leaves aside for the garnish.
For the dip, mix the chopped mint with the yogurt in a bowl. Peel and crush the garlic and add to the yogurt. Season with salt, pepper, sugar and lemon juice.
Heat some oil in a pan and fry the turkey strips for about 4 minutes until brown. Remove from the pan and set aside.
Add the onions and sliced vegetables to the pan in some more oil and sauté for 2-3 minutes. Season with salt and pepper. Return the meat to the pan and heat through.
Transfer to 4 warmed plates and spoon some yogurt dip onto each dish. Season with paprika and red pepper flakes and serve garnished with lemon and the remaining mint.
