Turkey Kebabs with Potato Salad
- 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 tablespoons Wine vinegar
- 3 tablespoons vegetable oil
- freshly ground peppers
For the potato salad: Rinse the potatoes and cook for about 20 minutes in boiling salted water.
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.
Combine the vinegar, oil, yogurt and sour cream. Mix well and season with salt and pepper. Fold into the potato salad.
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.