Turkey Kebabs with Potato Salad

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Turkey Kebabs with Potato Salad
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Health Score:
93 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
502
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie502 cal.(24 %)
Protein26 g(27 %)
Fat27 g(23 %)
Carbohydrates37 g(25 %)
Sugar added0 g(0 %)
Roughage7.2 g(24 %)
Vitamin A1.8 mg(225 %)
Vitamin D0.1 μg(1 %)
Vitamin E7.4 mg(62 %)
Vitamin K46 μg(77 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin15.9 mg(133 %)
Vitamin B₆1 mg(71 %)
Folate91 μg(30 %)
Pantothenic acid1.8 mg(30 %)
Biotin20.5 μg(46 %)
Vitamin B₁₂0.6 μg(20 %)
Vitamin C52 mg(55 %)
Potassium1,469 mg(37 %)
Calcium238 mg(24 %)
Magnesium85 mg(28 %)
Iron3.5 mg(23 %)
Iodine14 μg(7 %)
Zinc3.2 mg(40 %)
Saturated fatty acids7.7 g
Uric acid161 mg
Cholesterol55 mg
Complete sugar15 g

Ingredients

for
4
For the potato salad
500 grams waxy potatoes
4 carrots
250 grams green Beans
1 bunch scallions
150 grams Yogurt (0.1% fat)
150 grams Sour cream
2 Tbsps Wine vinegar
3 Tbsps vegetable oil
salt
freshly ground peppers
For the kebabs
300 grams turkey breasts
4 Tbsps olive oil
2 garlic cloves
1 sprig thyme
salt
freshly ground peppers
How healthy are the main ingredients?
potatoSour creamolive oilthymecarrotsalt

Preparation steps

1.

For the potato salad: Rinse the potatoes and cook for about 20 minutes in boiling salted water.

2.

Trim the green beans, rinse and blanch for about 5 minutes in boiling salted water. Drain, cool in an ice water bath and drain well. Rinse, trim and roughly chop the carrots. Rinse, trim and cut the scallions into thin rings. Peel and dice the potatoes peel. Mix the potatoes, green beans, carrot and scallions together in a bowl.

3.

Combine the vinegar, oil, yogurt and sour cream. Mix well and season with salt and pepper. Fold into the potato salad.

4.

For the kebabs: Rinse the meat, pat dry and cut into cubes. Peel the garlic, crush with a garlic press and mix with the olive oil. Pluck the thyme leaves from the stems, chop, and stir into the garlic oil. Add the meat cubes to the garlic-thyme marinade, mix to coat on all sides and place in the refrigerator for 30 minutes. Put the meat on wooden skewers and grill for about 10 minutes until golden brown, turning once. Serve the kebabs with the potato salad.

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