John Myers
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Turkey and Vegetable Skewers with Ginger and Carrot Salad and Coconut Rice
The perfect turkey and vegetable skewers with ginger and carrot salad and coconut rice recipe with a picture and simple step-by-step instructions.
Turkey and vegetable skewers: (For 4 people!)
- 400 g Turkey schnitzel
- 230 g Brown mushrooms
- 200 g 2 Zwiebeln
- 150 g 1 rote Paprika
- 8 tbsp Peanut oil
- 2 tbsp Ketchup Manis
- 4 big pinches Coarse sea salt from the mill
- 12 piece Shish kebab skewers
Ginger and carrot salad:
- 200 g Bunch of carrots cleaned
- 15 g Ginger trimmed
- 1 tbsp Lemon juice
- 0,5 tsp Roasted and ground coriander
- 2 big pinches Coarse sea salt from the mill
- 0,5 Cup Fresh, sliced coriander
- 1 tsp Sugar
- 4 tbsp Cooking cream
- 15 g 1 Frühlingszwiebel
Coconut rice:
- 100 g Basmati rice
- 150 ml Coconut milk
- 150 ml Water
- 0,5 tsp Salt
- 2 tbsp Desiccated coconut
Serve:
- 2 * ½ Mini Romana Rispentomate zum Garnieren
Turkey and vegetable skewers:
- Wash turkey escalope, pat dry with kitchen paper, cut into strips and then into bite-sized pieces. Cut the stalks of the mushrooms, brush and quarter them. Peel the onions, cut them in half and cut into wedges / assemble them apart. Clean and wash the peppers, first cut into strips and then into pieces. Put / thread all ingredients one after the other on shashlik sticks. Heat peanut oil (4 tablespoons each) in 2 pans and fry the turkey and vegetable skewers in them until golden-brown. Season with sweet soy sauce (2 tbsp) and coarse sea salt from the mill (4 big pinches).
Ginger and carrot salad:
- Peel the carrots and grate finely. Peel the ginger and grate finely. Wash Korian-der, shake dry and cut finely. Clean and wash the spring onions and cut into rings. Put all ingredients (grated carrots, grated ginger, 1 teaspoon lemon juice, ½ teaspoon roasted and ground coriander, 2 big pinches of coarse sea salt from the mill, ½ cup fresh, cut coriander, 1 teaspoon sugar and 4 tablespoons cooking cream) in a bowl and mix well. Finally add / fold in the spring onion rings.
Coconut rice:
- Wash basmati rice (100 g), bring to the boil in salted water (½ teaspoon salt) with coconut milk (150 ml) and cook on the lowest setting with the lid on for about 20 minutes. Finally fold in the desiccated coconut (2 tbsp).
Serve:
- Serve turkey and vegetable skewers with ginger and carrot salad and coconut rice, each garnished with ½ mini romaine tomatoes.
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