Cut the pineapple very finely. Peel (or grate) the zest of the lime into strips with a zest ripper. Squeeze the juice. Mix salad mayonnaise with yoghurt, half the lime juice, turmeric and sambal oelek.
Season to taste with salt. Add pineapple, cranberries and lime zest.
Cut the turkey escalope into large cubes. Rinse and clean the zucchini and cut into thick slices. Peel and quarter onions. Put the ingredients alternately on lightly oiled skewers.
Lightly brush the attached ingredients with oil. Grill the skewers on the hot charcoal grill (or in a grill pan) all around in about 12-15 minutes. Sprinkle the skewers with some of the remaining lime juice and season with salt.
Serve together with the cranberry dip.