Ingredients for 4 people:
400 g turkey breast fillet
1 tsp each finely chopped thyme and rosemary
3 tbsp olive oil
1 clove of garlic
a few dashes of Tabasco
1 pinch sambal oelek
4 shallots
10 vine tomatoes
16 sturdy sprigs of rosemary
4 peppers (red, yellow, orange)
a few bay leaves
Salt
Preparation:
1. Cut the turkey breast into slightly larger cubes. Mix the herbs with 2 tablespoons olive oil, peel garlic and squeeze. Season with Tabasco and Sambal to taste. Mix the turkey breast with the herbs, cover and leave in the fridge for 1 hour.
2. Peel and halve the shallots. Rinse the tomatoes. Rinse the rosemary and
remove the needles from the lower ends. Quarter, clean and rinse the peppers.
rinse.
3. Heat a grill pan with 1 tsp olive oil. Grill the peppers for about 4-5 minutes. Grill the rosemary and bay leaf for the last few seconds. Heat the remaining olive oil in the grill pan. Grill the meat in it for 8-10 minutes. Brush the shallots and tomatoes with the remaining marinade and grill for the last few minutes. Salt the meat at the end.
4. Using a pointed skewer, pierce the meat, shallots, tomatoes and bay leaves and then put them on the rosemary sprigs. Arrange the skewers on the skewers on the pepper quarters.
Tip: If you like, you can also prepare this snack on a charcoal grill.
Preparation time approx. 45 minutes
+ 1 hour marinating time
Nutritional values per serving approx.:
Calories: 204
joules: 854
Protein: 25.8 g
Fat: 8.9 g
Carbohydrates: 5 g
(FoodCentrale by ddp images)
