Turkey-vegetable Skewers with Almond-bell Pepper Dip

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Turkey-vegetable Skewers with Almond-bell Pepper Dip
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Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
482
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie482 cal.(23 %)
Protein35 g(36 %)
Fat17 g(15 %)
Carbohydrates45 g(30 %)
Sugar added0 g(0 %)
Roughage6.9 g(23 %)
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E6.8 mg(57 %)
Vitamin K29.9 μg(50 %)
Vitamin B₁0.6 mg(60 %)
Vitamin B₂0.2 mg(18 %)
Niacin21.6 mg(180 %)
Vitamin B₆1.2 mg(86 %)
Folate92 μg(31 %)
Pantothenic acid1.9 mg(32 %)
Biotin15.6 μg(35 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C131 mg(138 %)
Potassium1,706 mg(43 %)
Calcium87 mg(9 %)
Magnesium129 mg(43 %)
Iron5.2 mg(35 %)
Iodine14 μg(7 %)
Zinc3.6 mg(45 %)
Saturated fatty acids2.4 g
Uric acid202 mg
Cholesterol44 mg
Complete sugar7 g

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.