Turkey Skewers with Curry Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 641 cal. | (31 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 54 g | (47 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 14.1 μg | (24 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.1 mg | (126 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 460 mg | (12 %) | ||
| Calcium | 115 mg | (12 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 23.8 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 187 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the turkey skewers
- 400 grams Turkey (breast)
- 1 tsp ground paprika
- 1 chili pepper (finely chopped)
- 1 shallot
- 1 sun-dried tomato (chopped)
- 2 sprigs cilantro (chopped)
- 2 slices Toast
- 3 Tbsps breadcrumbs
- salt
- peppers
- 1 egg
- Frying oil
- For the curry sauce
- 200 grams Sour cream
- 100 grams Yogurt (0.1% fat) (plain)
- ½ tsp cilantro (chopped)
- 2 Tbsps Mayonnaise
- 1 garlic clove
- 2 Tbsps lemon juice
- 1 tsp Curry powder
- salt
- white peppers
Preparation steps
Coursely chop the turkey breast meat. Peel and coarsely chop the shallot. Grind the meat, shallot and toast with the fine disk. In a bowl, combine the ground meat mixture, an egg, chile and tomato together until thoroughly combined. Season with salt and pepper.
Knead in breadcrumbs. Divide the ground meat mixture into 8 pieces and shape into a long oblong piece. Thread each portion onto a wooden skewer. Heat the oil in a skillet and add the skewers, turning, until golden brown on all sides. Place on paper towel to drain. Hold in an 80°C (approximately 175°CF) warm oven until ready to serve.
For the curry sauce: Peel and finely chop the garlic. In a bowl, blend the sour cream with the yogurt, cilantro, mayonnaise, garlic, lemon juice and curry powder. Season with salt and pepper.
Serve the turkey skewers with the curry sauce and white bread.
