Grilled Turkey Vegetable Skewers with Tzatziki
For the skewers: Soak the wooden skewers in water. Peel the corn and remove the threads. Cut into 2 cm (approximately 3/4 inch) thick slices. Boil the corn in a pot of water for 10 minutes. Drain the corn and rinse with cold water to cool. Rinse the zucchini and cut into 2 cm (approximately 3/4 inch) thick pieces. Rinse the cherry tomatoes.
Cut the turkey into 2 cm (approximately 3/4 inch) cubes.
Alternately thread the corn, zucchini, cherry tomatoes and turkey onto the wooden skewers. Peel and press the garlic into a bowl. Whisk in the lemon juice and olive oil, and season with pepper to taste.
Place the skewers in a shallow dish and brush with the marinade Cover and marinate for 1 hour.
Place the skewers on an oiled grill. Cook, while turning occasionally and brushing with the marinade, for 8-10 minutes. Season with salt and pepper to taste. Sprinkle with the rosemary and serve with tzatziki.
For the tzatziki: Rinse the cucumber and peel.
Coarsely grate the cucumber into a bowl to keep the juice.
Peel and press the garlic into the cucumber.
In a bowl, stir the yogurt with the quark and olive oil until smooth. Stir into the cucumber mixture.
Season with salt and pepper to taste.