John Myers
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Turkey Breast and Vegetable Skewers with Curry Pea Rice
The perfect turkey breast and vegetable skewers with curry pea rice recipe with a picture and simple step-by-step instructions.
Turkey breast and vegetable skewers:
- 200 g Turkey breast
- 200 g Small, brown mushrooms
- 1 Onion approx. 100 g
- 1 Red peppers approx. 100 g
- 200 g Fresh pineapple
- 6 Shish kebab sticks
- 2 tbsp Sunflower oil
- 6 big pinches Coarse sea salt from the mill
- 6 big pinches Colorful pepper from the mill
- 6 big pinches Mild curry powder
Curry pea rice:
- 100 g Basmati rice
- 225 ml Water
- 0,5 tsp Salt
- 50 g Peas frozen
- 1 tsp Mild curry powder
Turkey breast and vegetable skewers:
- Wash the turkey breast, pat dry with kitchen paper and cut into bite-sized pieces. Clean / brush the mushrooms. Peel the onion and cut into wedges / assemble apart. Clean and wash the peppers and cut into bite-sized pieces. Cut a thick slice from the pineapple, clean and cut into bite-sized pieces. Thread the prepared ingredients (mushroom, turkey breast, pineapple, paprika and onion) alternately onto the 6 shish kebab sticks and fry them in coated pans with sunflower oil (2 tbsp), turning them several times until golden-brown. Finally, season with coarse sea salt from the mill (1 big pinch per skewer), colored pepper from the mill (1 big pinch per skewer) and mild curry powder (1 big pinch per skewer).
Curry pea rice:
- Bring basmati rice (100 g) to the boil in salted water (½ teaspoon salt) while stirring, close with a lid and cook on the lowest setting for about 20 minutes. Add the peas (50 g) and the mild curry powder (1 teaspoon) and mix everything well.
Serve:
- Press the curry pea rice into a cup that has been rinsed with cold water and turn it out onto the plate. Add the turkey and vegetable skewers, drizzle the plates with the roasting fat and serve.
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