How to make turkey souvlaki with grilled vegetables

Take a popular Greek fast food, combine it with sweet red peppers, punchy garlic and onions, and you have a mouthwatering, easy-to-prepare meal. Serve it with brown rice. Lower in fat than red meats, turkey is a healthy choice when watching your weight. Rich in high-quality protein, needed for the growth and repair of body tissues, turkey makes a nutritious contribution to a well-balanced diet. Here's a great recipe to enjoy the full health benefits of turkey.

How to make turkey souvlaki with grilled vegetables

Preparation 10 minutes

Cooking 10 minutes

Serves 4

  • 226 g (1 c) brown rice
  • 2 g (1/2 tsp) red pepper flakes
  • 15 g (3 tsp) dried oregano
  • 2 g (1/2 tsp) ground nutmeg
  • 4 cloves garlic, crushed
  • 45 g (3 tbsp) olive oil or canola oil
  • 4 thin boneless, skinless turkey breasts, about 453 g (1 lb)
  • 3 onions
  • 2 red peppers
  • 1/2 cucumber
  • 225 g (1 c) plain yogurt
  • 8 to 10 large fresh mint leaves, shredded for garnish
  • 4 lemon wedges for garnish

1. Cook brown rice according to the package directions. Preheat the broiler to high.

2. Meanwhile, cover the broiler pan with foil. Mix the red pepper flakes, oregano, nutmeg, garlic and oil in a large shallow dish. Add the turkey breasts to the dish, turning them to coat.

3. Cut the onions into wedges and cut the red peppers into thick strips. Transfer the turkey breasts to the broiler pan. Put the onions and red peppers in the shallow dish. Using a spatula, scrape the remaining herb mixture over the vegetables and transfer them to the pan. Broil the turkey and vegetables for eight minutes, turning them frequently so they don't burn.

4. Slice the cucumber and cut each slice in half. Divide the cooked rice among four plates. Top with the vegetables and turkey and add a spoonful of yogurt to each portion. Sprinkle with mint and garnish with lemon wedges to serve.

Alternative ingredients

  • Use chopped fresh green or red chilis instead of red pepper flakes, selecting the variety according to your taste for fiery food.
  • For a meat-free alternative, use two large eggplants instead of the turkey. Trim the ends and slice the eggplant lengthwise before broiling.
  • Serve an iceberg lettuce salad instead of the cucumber and yogurt. Allow one large tomato, one scallion and a wedge of lettuce per portion.

Cook’s tip

Thicker turkey breast portions that contain unevenly cut breast meat are more economical than turkey breast fillets. For even cooking, slice the turkey pieces into similar thicknesses before broiling.

Nutritional information495 calories • 15 grams fat • 2 grams saturated fat • 61 grams carbohydrates • 34 grams protein • 5 grams fibre

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