Turkey kebabs with Tzatziki, rice and peas

Hi everyone,

Firstly i’m so sorry for bombarding you with emails today!! Trying to play catch up so you can grab the recipes from the meal planner!!..

So Monday from the meal planner this week called for Turkey kebabs. Luckily I had some in the freezer from a couple of weeks ago so actually pulling this meal together was very easy but assuming you’re making this all from scratch here’s the recipe for you…

You need to start by sweating off the garlic and the carrot..and then add the garlic.

Once this has been cooled you need to combine it with the remaining ingredients

 

Combine well!

Now grab a handful of the mixture and mould around a wooden skewer. (If you have time pop these into the fridge to firm up a bit.)

Then when ready to cook simply pop under the grill turning occasionally.

For the RICE: Cook  a cup of  wholegrain rice in some water and a stock cube. Once cooked add some cooked peas, sunflower seeds, pumpkin seeds and some roasted butternut squash.

 

For the squash I simply cut the squash into rounds and then roasted in the oven with a little oil, salt and chilli flakes for 35/40mins at 180C. Chop and add to the rice.

and then you need to make the tzatziki – easy peasy to make. Of course you can go shop bought but this is so super quick…promise!

 

So to recap for the turkey kebabs you’ll need:

•  500g turkey mince
• 1 egg
• 1 1/2 tsp smoked paprika
• 1 1/2 tsp dried oregano
• 1 onion – finely diced
• 1 carrot – grated
•  2 cloves of garlic – crushed

What you need to do:

• Sweat the onion and carrot off in a frying pan first and then add the garlic. Cook until softened & then leave to cool.
• Once cooled combine with the remaining ingredients in a mixing bowl.
• Combine well and then mould around a wooden skewer and then if you have time pop these into the fridge to firm up a bit.
• Then when ready to cook simply pop under the grill turning occasionally.

 

For the RICE: Cook  a cup of  wholegrain rice in some water and a stock cube. Once cooked add some cooked peas, sunflower seeds, pumpkin seeds and some roasted butternut squash. For the squash I simply cut the squash into rounds and then roasted in the oven with a little oil, salt and chilli flakes for 35/40mins at 180C. Chop and add to the rice.

Tzatziki – Start by grating your cucumber, removing the inner seeds first. Then squeeze as much juice of the cucumber out as possible. If you have time leave in a seive to drain for the day or overnight. Then squeeze the moisture out again.

Then all you need to do is add the cucumber to: 3 tbsp greek yogurt, 1 tbsp fresh mint, finely chopped, squeeze of lemon, 1 garlic clove crushed and salt and pepper. Go easy on the lemon to start, you can always add more later.

 

That’s it! As always please let me know if you make this – I love hearing from you!

 

xx