Turkey-vegetable Skewers with Almond-bell Pepper Dip

0
Average: 0 (0 votes)
(0 votes)
Turkey-vegetable Skewers with Almond-bell Pepper Dip
share Share
print
bookmark_border Copy URL
Health Score:
10,0 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation

Ingredients

for
4
For the skewers
1 kilogram potatoes (small, waxy)
400 grams turkey breasts
2 small zucchini (300 grams)
4 Tbsps olive oil
1 garlic clove
salt
freshly ground peppers
8 Wooden skewers
For the almond-bell pepper dip
200 grams grilled red Bell pepper
40 grams almonds
1 onion (peeled)
1 garlic clove (peeled)
1 Tbsp Peppermint
2 Tbsps lemon juice
How healthy are the main ingredients?
potatoolive oilalmondzucchinigarlic clovesalt

Preparation steps

1.

For the skewers, scrub the potatoes and boil in salted water for 20 minutes.

2.

For the almond-bell pepper dip, drain bell peppers in a colander. Toast almonds until golden brown in a dry frying pan. Cut onion into cubes and chop garlic. Puree the bell peppers, peppermint, almonds, onion, garlic and lemon juice and season with salt and pepper. Set aside, covered.

3.

Drain potatoes, let steam evaporate and peel. Cut turkey breast into 16 even, bite-sized pieces. Rinse zucchini, trim and cut into 16 equal slices. Thread 3 potatoes, 2 pieces of turkey breast and 2 zucchini slices on each wooden skewer. Place skewers on a greased baking sheet.

4.

Press garlic through a press and mix with the oil. Brush over skewers and season with salt and pepper. Bake in a preheated oven on the second shelf from the bottom at 220°C (approximately 425°F) for 10 minutes. Serve with the dip.