Grilled Meatball Skewers and Grilled Turkey Kebabs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 842 cal. | (40 %) | ||
| Protein | 74 g | (76 %) | ||
| Fat | 57 g | (49 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.8 mg | (65 %) | ||
| Vitamin K | 54.3 μg | (91 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 39.2 mg | (327 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 91 μg | (30 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 25.5 μg | (57 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 137 mg | (144 %) | ||
| Potassium | 1,404 mg | (35 %) | ||
| Calcium | 198 mg | (20 %) | ||
| Magnesium | 97 mg | (32 %) | ||
| Iron | 5.2 mg | (35 %) | ||
| Iodine | 36 μg | (18 %) | ||
| Zinc | 9.4 mg | (118 %) | ||
| Saturated fatty acids | 19.8 g | |||
| Uric acid | 379 mg | |||
| Cholesterol | 183 mg | |||
| Complete sugar | 6 g |
Ingredients
- For the meatball skewers
- 1 onion
- 1 garlic clove
- 1 bunch parsley
- 100 grams Feta
- 2 Bell pepper
- 600 grams Ground meat
- 2 Tbsps Quark
- salt
- freshly ground peppers
- ½ tsp Mustard
- 2 Tbsps Parmesan
- 1 Tbsp olive oil (plus more for the grill grates)
- For the turkey kebabs
- 1 onion
- 1 lemon
- 1 tsp thyme
- 1 tsp oregano
- 1 generous pinch Ground cinnamon
- 1 tsp Tomato paste
- 8 Tbsps olive oil
- salt
- freshly ground peppers
- 600 grams turkey breasts
- 2 Red onions
Preparation steps
For the meatball skewers: Peel and finely chop the onion and garlic. Rinse the parsley, shake dry and chop. Cut the feta into 24 small cubes. Rinse the peppers, halve lengthwise, remove the seeds and white ribs and cut each half into 6 pieces.
In a bowl, mix together the ground meat, quark, mustard, parsley, onion, garlic and Parmesan, season with salt and pepper. Shape the meat mixture into 24 balls and push a feta cube into each enclosing the cheese.
Heat the grill to medium and lightly oil the grates. Alternately thread the meat and pepper pieces on the skewers, brush with oil. Grill, turning the skewers as they cook until cooked through, 10-12 minutes.
For the turkey kebabs: Peel and very finely chop the onion. Grate the lemon zest.
Squeeze the juice. In a bowl, combine the onion, thyme, oregano, cinnamon, tomato paste, oil, lemon zest and juice, season with salt and pepper.
Cut the turkey breast into cubes, add to the marinade and toss to coat. Cover and marinate in the refrigerator for 3 hours. Peel the red onions and cut into wedges.
Drain the meat, reserving the marinade. Brush the onions with the drained marinade. Alternately thread the turkey and onions on skewers. Grill, turning the skewers as they cook until cooked through, 10-12 minutes.
