Tandoori Turkey Skewers
with bulgar wheat, beetroot raita and cucumber salad
- Milk
- May contain traces of allergens
- Celery
Ingredients
1 unit(s)
Bell Pepper
100 grams
Bulgur Wheat
1 unit(s)
Beetroot
1 pot(s)
Tandoori Masala Spice
4 unit(s)
Bamboo Skewers
1 unit(s)
Lime
150 grams
Low Fat Natural Yoghurt
(Contains: Milk)
2 unit(s)
British Turkey Steaks
1 bunch(es)
Mint
1 unit(s)
Red Onion
½ unit(s)
Cucumber
(May contain traces of: Celery)
Not included in your delivery
200 milliliter(s)
Water for the Bulgur
Nutrition Values
Cooking Steps
Preheat the oven to 200 degrees. Halve the pepper and discard the core and seeds. Chop into 2cm pieces. Halve, peel and chop the onion into 6 wedges. Separate the layers. Cut the turkey into 2cm chunks. Pop the pepper, onion and turkey into a bowl. Add the tandoori spice, half the yoghurt and season with salt and pepper. Mix well to coat everything. Keep to one side. IMPORTANT! Wash your hands after handling raw meat!
Pour the water for the bulgur wheat (see ingredients for amount) into a saucepan over a high heat and bring to the boil. As soon as it boils, stir in the bulgur and a good pinch of salt. Bring back up to the boil then pop a lid on the pan and remove from the heat. Leave to the side for 12-15 mins or until ready to serve.
Meanwhile, thread the turkey onto the skewers, alternating with pieces of red onion and pepper. Repeat this process until everything is used up. You want two skewers per person. Pop the skewers onto a foil lined baking tray. Pop on the top shelf of the oven and roast until the turkey is cooked and the veggies are softened and coloured, 10-12 mins. IMPORTANT: The turkey is cooked when no longer pink in the middle!
In the meantime, trim and peel the beetroot. Coarsely grate and pop into a medium sized bowl. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Zest and half the lime. Mix the remaining yogurt and half the mint into the grated beetroot. Season with salt, pepper and a squeeze of lime juice to taste.
Trim the cucumber and use a vegetable peeler to peel the cucumber lengthways into long ribbons. TIP: Stop peeling before you get to the seedy centre! Pop into a bowl and mix with juice from the rest of the lime, a pinch of salt and pepper.
Once your skewers are cooked, fluff up the Bulgar wheat with a fork and mix in the lime zest and remaining mint. Season to taste with salt and pepper, then share between your plates. Divide the beetroot raita and cucumber salad then finish with your skewers placed on top. Enjoy!
