Protein packed, healthy and delicious! What more do you want?
500g extra lean turkey mince
2 small carrots, grated
zest of half a lemon
1 tbsp medium curry powder
pinch of sea salt
pinch of ground black pepper
1 small red onion, cut into wedges
1 red bell-pepper, diced
1 courgette, cut into chunks
handful cherry tomatoes
for the dip: juice of half a lemon
100g plain yoghurt
1 garlic clove, crushed
1 pinch of paprika
Pre-soak 5 bamboo skewers for 30 minutes.
Place the turkey, carrots, lemon zest, curry powder and salt and pepper in a large bowl.
Use your hands to mix the ingredients thoroughly. Roll into 10 balls.
Thread the turkey balls, tomatoes, courgettes, peppers and onions onto the skewers
alternating as you go (2 turkey balls per skewer).
Prepare a medium grill. Place the skewers onto a foil lined tray and grill for 4 minutes
each side (or until turkey is thoroughly cooked and golden brown).
Mix the yoghurt, lemon juice and garlic together in a bowl and sprinkle over the paprika.
Serve the turkey kebabs with a salad and the yoghurt dip.
Store any leftover kebabs in an airtight container and refrigerate for up to 3 days.
Store any yoghurt dip in an airtight container and refrigerate for up to 2 days
Makes 5 kebabs