Turkey Wrap Skewers
1 serving contains
|Saturated Fat Acids||14.54 g|
|Sugar added||0 g|
Recipe author: EAT SMARTER
Drain the tomatoes in a sieve and catch the oil. Peel and finely dice the onion. Pick off and chop the oregano leaves. Finely dice the tomatoes. Mix the sheep’s cheese and 6 tablesp cream to a creamy puree, adding more cream if necessary. Fold in the onion, tomato and oregano and season with salt and pepper.
Pound the escalopes between clingfilm to flatten them. Lay the meat out flat and spread with the mousse, leaving a narrow strip without filling on the long edges. Roll up.
Mix together the soy sauce and the olive oil and season with a few drops of Tabasco.
Using a sharp knife, cut the rolls into pieces about 3 cm wide. Thread on to wooden skewers, two pieces on each, and brush with spiced oil.
Cook for 5-6 minutes each side on an oiled barbecue or grill rack, turning occasionally. Serve immediately.