Grilled Turkey and Vegetable Skewers

Ingredients

• 2 corn cobs
• Salt
• 400 g sweet potatoes
• 400 g zucchini (with blossoms)
• 400 g turkey breast fillet (ready to cook, skinless)
• 1 Garlic clove
• 0.5 Organic lemon
• 4 tbsp olive oil
• Pepper

Instructions

1. 1.

   Remove leaves and silk from the corn and boil in salted water for about 20 minutes. Drain, rinse with cold water, and let drain. Wash sweet potatoes, cut into bite-sized pieces, boil in salted water for 15 minutes, then drain and let dry.

2. 2.

   Soak wooden skewers in water. Clean and wash zucchini, cutting it into thick chunks.

3. 3.

   Wash turkey meat, pat dry, and cut into bite-sized cubes.

4. 4.

   Thread corn, zucchini, sweet potatoes, and turkey alternately onto the skewers, finishing with the blossom part of the zucchini at the tip. Peel and finely chop garlic. Squeeze lemon juice and mix with garlic, olive oil, and pepper.

5. 5.

   Brush the skewers with the mixture and grill on a greased griddle for about 8 minutes, turning occasionally and basting with more sauce. Season the finished skewers with salt and serve arranged on zucchini leaves.