John Myers
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Shish Kebab Turkey Skewers with Curry Sauce and Snaguette
The perfect shish kebab turkey skewers with curry sauce and snaguette recipe with a picture and simple step-by-step instructions.
Shish kebab turkey skewers:
- 400 g Turkey mini steaks
- 3 Large onions approx. 400 g
- 8 Bamboo skewers / 20 cm long
- 0,5 Cup Peanut oil
Currysauce:
- 2 tbsp Oil
- 1 DOse Tomato paste 140 g
- 400 ml Water
- 1 tbsp Worcester sauce
- 1 tbsp Sweet paprika
- 1 tbsp Mild curry powder
- 1 tbsp Sugar
- 1 tbsp Sweet soy sauce
- 0,5 tbsp Chilli flakes
- 8 tbsp Cooking cream
- 8 tbsp Milk
Serve:
- 1 Snaguette with garlic 175 g
- Mild curry powder
Shish kebab turkey skewers
- Cut turkey mini steaks into small pieces / squares. Peel and quarter the onions and assemble in wedges. Clean and wash the peppers and cut into small pieces. Thread all ingredients (turkey pieces, onion wedges and peppers pieces / 8 skewers) alternately on bamboo skewers. Heat peanut oil (½ cup) in a pan and fry the shashlik turkey skewers on all sides until golden-brown. Transfer to an ovenproof dish and keep warm in the oven at 50 ° C until serving.
Currysauce:
- Put sunflower oil (2 tbsp) in the frying pan, stir in tomato paste (140 g) and deglaze / pour in water (400 ml). Season with Worcestershire sauce (1 tablespoon), sweet paprika (1 tablespoon), mild curry powder (1 tablespoon), sugar (1 tablespoon), sweet soy sauce (1 tablespoon), chilli flakes (½ tablespoon), cooking cream (8 tablespoons) and milk (8 tablespoons) and let everything simmer / thicken for a few minutes.
Serve:
- Prepare the snaguette according to the instructions on the package, cut open and serve with shashlik turkey skewers with curry sauce sprinkled with mild curry powder.
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