John Myers
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Teriyaki Turkey Skewers with Cucumber Salad
The perfect teriyaki turkey skewers with cucumber salad recipe with a picture and simple step-by-step instructions.
for the teriyaki skewers
- 500 g Organic turkey schnitzel
- 80 ml Teriyaki sauce
- 6 tbsp Honey, liquid
- 6 tbsp Olive oil (I use my herbal olive oils that I prepare myself)
- 1 tsp Lemon pepper
- Oil for frying
For the cucumber salad
- 1 Pc. Organic snake cucumber
- 10 Pc. Organic cocktail tomatoes
- 1 bunch Organic parsley
- 1 toe Garlic
- 200 g Sour cream
- 1 tsp Salt
- 0,5 tsp Pepper White
- 0,5 tsp Sugar
- 2 tsp Lemon juice
- For the marinade, mix the teriyaki sauce, honey, olive oil and lemon pepper together well. Clean the turkey escalope and pound it flat, then cut in half lengthways. Now place these strips of meat on the skewers in a zigzag and place in a flat bowl. Put the marinade on top and mix the skewers well with the marinade so that everyone has a good taste of the sauce. You could also put everything in a freezer bag and marinate in it. The meat must now be covered in the refrigerator for at least an hour.
- The cucumber salad should have about 15 minutes to steep, then it simply tastes better. Wash the cucumber, parsley and tomatoes. Then grate the cucumber with the skin in a bowl and add the tomatoes quartered. Peel and finely dice the garlic, chop the parsley and add both to the salad. Season everything with salt, pepper, sugar and lemon juice. Add the Schmad and mix everything together and let it steep.
- Take the turkey skewers out of the marinade and dry them well with kitchen paper, otherwise the meat or marinade will only burn when frying. Heat the oil in a pan and fry the skewers on both sides, about 2-3 minutes on each side.
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