Grilled turkey skewers marinated in Arabic spices layered with zucchini, mushrooms, bell pepper and young onion

Recipe for 6 servings:

• 800 g turkey breast meat
• 2 zucchinis (about 400 g)
• 300 g mushrooms
• 2 red peppers (about 400 g)
• 3 young onions (about 150 g)
• Salt and pepper to taste
• 3 tablespoons of olive oil
• 3 tablespoons of natural yoghurt
• 2 tablespoons of lemon juice
• 3 cloves of garlic, squeezed through a press
• 1 teaspoon ground romaine cumin
• 1 teaspoon of ground coriander
• 1 teaspoon of sweet paprika
• Optionally, for spiciness – 1/2 teaspoon cayenne pepper
• Salt to taste

Method of Preparation:

Cut the turkey meat into 3-4 cm cubes. Mix yoghurt, lemon juice, garlic, cumin, coriander, paprika, cayenne (if used), and salt in a bowl. Add the turkey cubes to the marinade, mix thoroughly and refrigerate for at least 1-2 hours, preferably overnight. Slice zucchini, clean mushrooms and leave them whole or cut in half, dice peppers, and cut young onions in half or leave whole.

On skewer sticks (soaked in water so they do not burn) alternate the turkey pieces, zucchini, mushrooms, peppers and onions.

Brush the skewers with olive oil and season with salt and pepper. Grill on a preheated grill for 10-15 minutes, turning them occasionally, until the meat is well-cooked and the vegetables are tender.

Arrange the skewers on a plate, and serve the yoghurt sauce separately.