Turkey souvlaki with bean vegetables

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
4 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 7-10 Tbsp a little + 5 tablespoons olive oil
  • 0?$? Garlic cloves
  • 2 TEASPOONS dried oregano
  • 7-10 Tbsp Sweet peppers
  • 7-10 Tbsp salt and pepper
  • 4 thick turkey escalopes (approx. 200 g each)
  • 2 can(s) (425 ml each) large white beans
  • 2 Onions
  • 1 can(s) (425 ml) Tomatoes
  • 1 Bay leaf
  • 4–6 Metal or wooden skewers

Directions

  1. 1

    Oil the wooden skewers. Peel garlic and chop very finely. Mix half with 3 tbsp. oil, 1 tsp. oregano, 1/2 tsp. sweet paprika, salt and pepper. Wash the meat, dab dry, cut into large cubes and place on the skewers.

  2. 2

    Spread with the garlic oil.

  3. 3

    Drain beans, rinse and drain. Peel and slice the onions. Heat 2 tablespoons of oil in a saucepan. Sauté onions and the rest of the garlic in it until transparent. Add tomatoes and juice, chop a little.

  4. 4

    Stir in bay leaf, 1 teaspoon oregano and beans. Bring to the boil and simmer covered for about 10 minutes.

  5. 5

    In the meantime heat a large pan without fat. Fry the skewers for about 8 minutes while turning. Take the skewers out of the pan and deglaze the frying set with 1/8 l water, bring to the boil briefly. Stir frying stock under the beans, remove bay leaf.

  6. 6

    Season bean vegetables with salt and pepper. Arrange everything. Flatbread tastes good with it.

Nutrition Facts

KCAL
550 kcal
CARBS
27 g
FATS
22 g
PROTEINS
57 g