Turkey skewers on fine lentil vegetables

Ingredients for 4 servings:

• 2 large turkey cutlets, approx. 1 cm thick
• 8 slice(s) bacon (breakfast bacon)
• 2 tbsp soy sauce
• 1 garlic clove(s)
• 4 tbsp oil (sesame oil)
• 2 sprigs rosemary
• 3 sprigs of thyme
• Pepper, from the mill
• 1 tbsp ham, finely diced
• 1 shallot(s), finely diced
• 30 g leek, finely chopped
• 30 g carrot(s), finely diced
• 1 tbsp ginger, finely diced
• 100 g lentils (beluga lentils)
• 1 tsp tomato paste
• ½ tsp mustard, hot
• 50 ml port wine
• 100 ml chicken stock
• 1 tsp capers, nonpareils
• 1 tbsp lemon(s) and orange zest
• 1 tbsp Balsamic vinegar (Crema di Balsamic vinegar)
• some lemon juice
• 1 tbsp butter, cold
• salt and pepper
• ½ bunch parsley, flat, chopped

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

This is an intermediate dish in a menu

Cut the turkey schnitzel into approximately 1 cm wide strips, halve the bacon lengthwise. Layer the turkey and bacon strips on top of each other and thread them onto 8 shish kebab skewers in a wavy pattern. Mix soy sauce and 1 tablespoon of sesame oil with a crushed garlic clove and marinate the skewers for 1-2 hours. For the lentil mixture, add 1 tablespoon of oil to a pan and sauté the diced ham, ginger, shallot, leek, and carrot in turn. Set the pan aside with the lid on so the vegetables can cook slowly. Blanch the lentils in salted water for 5 minutes, then drain. Add the tomato paste and the remaining seasonings, deglaze with the port wine, and reduce briefly. Then top up with the chicken stock and cook the lentils until tender, about 30 minutes. Taste the ingredients occasionally, as lentils can take different cooking times depending on their age. Finally, add the vegetables from the pan, thicken with the cold butter, and season with balsamic vinegar, lemon juice, pepper, and salt. Heat 2 tablespoons of sesame oil in a pan, add rosemary and thyme, and briefly sear the turkey skewers on both sides. Turn off the heat and let the meat cook through. This only takes a few minutes. Don’t overcook, as turkey meat dries out and toughens very quickly. Season the skewers with a little pepper. Salt isn’t necessary, as the soy marinade and bacon provide enough salt. Transfer the lentil mixture to a plate and place the turkey skewers on top. Sprinkle with the chopped parsley.