| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Coxon’s kit, Coxon3 |
1 |
servings |
INGREDIENTS
| 400 |
g |
Turkey breast |
| 300 |
ml |
Natural yoghurt |
| 1 |
|
Fresh red chilli; seeded and finely |
|
|
; diced |
| 1 |
|
Onion; finely chopped |
| 2 |
ts |
Turmeric; ground |
| 2 |
|
Cloves garlic; chopped |
| 1 |
|
Lime; juice and rind |
| 8 |
|
Floz natural yoghurt |
| 2 |
ts |
Lime juice |
| 1 |
|
Cucumber; finely diced |
| 2 |
tb |
Fresh mint; shredded |
| 1 |
|
Clove garlic; crushed |
| 1 |
ts |
White wine vinegar |
INSTRUCTIONS
FOR THE RELISH
For the kebabs: Dice the turkey, place into a bowl and blend together all
the other ingredients and pour over the turkey. Leave in the marinade for 8
hours overnight.
Place the turkey on to skewers - heat a griddle pan and cook of - brushing
with a little marinade every so often. Serve whilst hot with whipped
butter.
For the relish: Mix together the yoghurt, lime and garlic, season. Stir in
the cucumber and mint and keep chilled until ready for use.
Serve with salad leaves and the cucumber and mint relish.
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