Protein-Packed Dinner
Turkey and Vegetable Kebabs
with bay leaves
(1 vote)
(1 vote)
Turkey and Vegetable Kebabs - Healthy and delicious
Health Score:
86 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 40 min.
Ready in
Calories:
270
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 270 cal. | (13 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 48.8 μg | (81 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 21.1 mg | (176 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 58 μg | (19 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 18.7 μg | (42 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 56 mg | (59 %) | ||
| Potassium | 981 mg | (25 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 206 mg | |||
| Cholesterol | 56 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For the marinade
- 1 bunch cilantro
- 1 red onion
- grated zest and juice of 1/2 Oranges (organic)
- 3 Tbsps olive oil
- 3 Tbsps Chili sauce
- For the kebabs
- 18 ozs turkey breasts
- 2 Zucchini
- 8 ozs Cherry tomatoes
- fresh bay leaves
- ½ tsp salt
Preparation steps
1.
For the marinade, rinse the cilantro, shake dry and chop finely. Peel and finely chop the onion.
Mix the cilantro with the onion, orange zest, orange juice, olive oil and chili sauce.
2.
For the kebabs, cut the turkey breast into large cubes. Mix the meat with just over half of the marinade, cover and leave to marinate for 1 hour in the refrigerator.
3.
Rinse and trim the zucchini and cut into thick slices. Rinse the tomatoes.
Thread the meat, zucchini, tomatoes and bay leaves alternately onto lightly oiled skewers.
4.
Grill the kebabs on a hot barbecue on all sides for 12-15 minutes. Brush regularly with the remaining marinade while cooking and serve seasoned with salt.
