Grilled turkey skewer with cranberry dip

Ingredients

Directions

1. 1

   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.

2. 2

   Season to taste with salt. Add pineapple, cranberries and lime zest.

3. 3

   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.

4. 4

   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.

5. 5

   Serve together with the cranberry dip.