Turkey Kebabs and Shishito Peppers
Turkey Kebabs and Shishito Peppers - Spicy low carb grilling with an extra portion of protein
Healthy, because
Even smarter
Nutritional values
The bitter substances of the mild-tart pimientos stimulate the production of digestive juices and stimulate intestinal activity. In addition, they curb annoying cravings - practical! Turkey breast scores with immune-boosting zinc, blood-forming iron, and plenty of high-quality protein.
To make a vegetarian version of the poultry kebab, you can replace the turkey breast fillet with tofu. Pimientos de Padron are small, green, Spanish peppers with a mild flavor that are great for grilling. You can usually buy them in the supermarket in the fruit and vegetable section.
(Percentage of daily recommendation)
| Calorie | 424 cal. | (20 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 5.9 mg | (49 %) | ||
| Vitamin K | 29.8 μg | (50 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 29.5 mg | (246 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 27.5 μg | (61 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 106 mg | (112 %) | ||
| Potassium | 1,137 mg | (28 %) | ||
| Calcium | 133 mg | (13 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 4.5 mg | (56 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 260 mg | |||
| Cholesterol | 119 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 28 ozs boneless, skinless turkey breasts
- 1 red onion
- 2 garlic cloves
- 1 organic lemon
- 4 Tbsps olive oil
- salt
- 1 tsp Red pepper flakes
- 12 ozs Shishito peppers (or Pimientos de Padrón)
- 2 Tomatoes
- 10 ozs mini cucumbers
- 9 ozs Greek yogurt
Kitchen utensils
Preparation steps
Place wooden skewers in cold water to soak. Rinse meat, pat dry, and dice into about 1-inch cubes. Peel onion and cut into thin rings; peel and finely dice garlic. Mix both with lemon zest, 2 tablespoons oil, salt, and half of the chili flakes. Mix meat with marinade and marinate covered for about 30 minutes.
Meanwhile, wash peppers and pat dry. For the dip, clean and wash the tomatoes, cut out the stalks, and cut the tomatoes into small cubes. Clean, wash, and also dice cucumbers. Mix tomato and cucumber cubes with yogurt. Season dip with salt and remaining chili flakes.
Thread turkey cubes onto skewers, scraping off and collecting marinade.
Preheat grill. Grill skewers on hot grill for about 8 minutes on all sides, adding peppers after about 4 minutes and grill while turning until blistered. Season everything with salt.
To serve, divide turkey kebab and peppers among plates. Pour the collected marinade and 3 tablespoons of water into a pan, bring to a rolling boil for 1-2 minutes and drizzle over the skewers as a sauce. Serve with the dip and bread if desired.
