Grilled Turkey and Vegetable Skewers

Ingredients

• 500 g turkey breast fillet (pre‑cooked)
• 2 bell peppers (red and yellow)
• 1 large red onion
• 5 tbsp olive oil
• 1 lemon (juice)
• 2 tsp spice blend (e.g., Chimi‑Churri or Café de Paris)
• Sea salt
• 300 ml Vegetable broth
• 250 g couscous
• 1 cucumber
• 2 sprigs Mint
• 1 handful parsley
• 200 g Feta Cheese
• 1 tbsp White Wine Vinegar
• black pepper (ground)

Instructions

1. 1.

   Preheat the oven to 120°C with fan and top heating.

2. 2.

   Rinse the turkey, pat dry, and cut into bite‑size cubes. Wash, halve, and cube the bell peppers. Peel the onion, slice into wedges, and separate the layers. Alternate turkey, pepper, and onion on 8–12 wooden skewers. In a hot pan, brown the skewers in 2 tbsp oil all around. Remove from the pan and place on a baking tray or dish. Drizzle with 2 tbsp oil and 2 tbsp lemon juice, season with spice blend and sea salt, then bake for about 10 minutes.

3. 3.

   Meanwhile, bring the broth to a boil and sprinkle in the couscous. Remove from heat and let it sit for about 10 minutes until it absorbs the liquid.

4. 4.

   Peel the cucumber, cut lengthwise into halves, scoop out the seeds, and dice. Rinse mint and parsley, shake dry, pluck leaves, and roughly chop both herbs. Mix the herbs with crumbled feta, diced cucumber, remaining lemon juice, leftover oil, vinegar, salt, and pepper into the couscous and adjust seasoning.

5. 5.

   Serve the skewers over the seasoned couscous salad.