Turkey skewers with beans

Ingredients for 4 servings:

• 3 cloves garlic
• 150 g cucumber(s)
• 250 g yogurt, Greek
• 1 vegetable onion(s)
• 1 pot of oregano
• 2 cans of beans, thick, white (425 ml)
• 8 tbsp oil
• ⅛ liter vegetable broth
• 1 can of tomatoes (425 ml)
• 4 turkey schnitzels (175 g each)
• 1 pinch of sweet paprika powder
• salt and pepper
• 100 ml water

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Peel and chop the garlic. Peel and coarsely grate the cucumber. Mix the yogurt, 1/3 of the garlic, and the cucumber. Season with salt and pepper. Chill the tzatziki. Peel the onions and cut into wedges. Pick and chop the oregano leaves, reserving a few for garnish. Drain the beans, rinse, and let them drain. Heat 4 tablespoons of oil in a pan and sauté the onion wedges. Deglaze with the stock. Add the beans, tomatoes, and half of the chopped oregano. Roughly chop the tomatoes. Season with salt and pepper. Bring to a boil, cover, and simmer over low heat for about 10 minutes. Wash the schnitzels, pat dry, and cut into large cubes. Thread them onto 4 skewers. Mix 4 tablespoons of oil with the remaining garlic and the remaining chopped oregano, paprika, a little salt, and pepper. Brush the skewers with the marinade. Heat a pan without fat. Fry the skewers for about 6 minutes, turning occasionally. Remove from the pan. Deglaze the pan with about 100 ml of water and stir into the beans. Season to taste and serve with the turkey skewers. Garnish with the remaining oregano. Serve the tzatziki in a small bowl.