Barbecue Turkey Skewers with Tahini Dip

These Middle Eastern inspired turkey skewers are ideal for a summer barbecue or picnic, and can be packed into lunch boxes for a work week lunch served with grilled pitta breads, fresh leafy greens and gut-loving kimchi (fermented vegetables). The recipe makes between two and four servings as a light lunch or larger meal. Serving suggestions are optional of course so free to improvise. A big green salad, fresh hummus, and a bowl of tabbouleh (a herby salad made with bulgur wheat, tomatoes, lots of fresh mint and parsley) are great healthy options for a summer feast!

Serves: 2-4 | Cooking Time: 15 minutes | Rating: Simple

Nutrition: High Protein, Low Fat, Low Saturated Fat

Free From: Gluten, Wheat, Dairy, Refined Sugar

Ingredients:

  • 1 tbsp olive oil
  • 1 large clove garlic, peeled and crushed
  • Juice and rind of half a large lemon
  • 1 heaped teaspoon ground cumin
  • 1 heaped teaspoon of dried or finely chopped oregano
  • A good pinch of sea salt
  • 3 large skinless turkey breasts cut into strips
  • 6 wooden or metal skewers

Tahini Dip

  • 2 tbsp light tahini
  • 2 tbsp water
  • Juice of 1 whole lemon
  • A good pinch of sea salt
  • 1 garlic clove peeled

To Serve:

Rocket leaves, diced cucumber, kimchi, grilled pitta pockets or flatbreads.

Method:

  1. If using wooden skewers, soak them in cool water whilst marinading the turkey (about 20 mins).
  2. In a large mixing bowl combine the olive oil, garlic, lemon juice, lemon rind, cumin, oregano and sea salt. Add the turkey strips and mix to combine. Cover and leave to marinate for at least 20 minutes (or overnight in the fridge).
  3. Preheat the grill or barbecue to a medium temperature. Remove the turkey from the marinade and thread onto the six skewers (you can discard the marinade).
  4. Place the skewers directly onto the barbecue grill and cook for about 8-10 minutes until cooked and slightly charred.
  5. To make the dip, put the tahini, water, lemon juice, salt and garlic into a small blender and pulse until combined (or whisk together with a fork, making sure to chop and crush the garlic into a paste with the back of a knife first). The dip should have a yogurt-like consistency.
  6. Transfer the dip to a bowl. Remove the turkey skewers from the grill and transfer to a plate lined with parchment.
  7. Serve with grilled pitta pockets or flatbreads (if coeliac or gluten-intolerant you can buy gluten free pittas in most supermarkets), piles of fresh rocket leaves, some fermented vegetables like kimchi or finely diced cucumber.

Nutrition Information

Created by: Pamela Ryan Qualified Nutritionist

Website: www.thehealthonist.com

Instagram: @the_healthonist

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ROAST BEETROOT (NEON PINK) HUMMUS -SNACK

This neon pink hummus gives that same cheerful boost a bright new lipstick gives you (sorry guys…I cant think of a male equivalent!).

Chickpeas are a wonderfully cheap and versatile legume. Legumes are rich in protein, fibre and folic acid and are ranked 4th place in the top 10 most most nutrient dense foods.  Hummus is a great snack as its healthy fats keep you satisfied between meals. Meridian Light Tahini (sesame seed butter) is a rich source of lignans, a cancer-fighting phytonutrient and is also delicious on its own spread on some sliced apple.

The vibrant colour of this recipe is provided by beetroot – an athlete’s secret weapon!  If you’re a regular exerciser, especially if you partake in endurance sports (marathons and triathlons), beetroot should absolutely be a regular part of your diet.  Nitrates in beetroot boost energy and performance by helping to oxygenate the blood, whilst anti-inflammatory compounds facilitate post-exercise muscle recovery.

You don’t have to roast the beets before hand – you could lightly steam them or use raw beets if you want.  As a snack I’m serving this hummus on a slice of toasted rye bread (I use Biona 100% Rye bread) with a few slivers of avocado and a sprinkle if Nua Naturals hulled hemp seeds.

(makes about 6 servings)

Ingredients

  • 2 medium-sized beetroot, peeled.
  • 1 can chickpeas, drained
  • 2 cloves of garlic, peeled
  • Juice of half a lemon
  • 1 Tbsp Meridian Light Tahini*
  • 3 Tbsp extra virgin olive oil
  • 1 tsp ground cumin
  • 1/2 tsp sea salt
  • Extra olive oil for serving
  • Nua naturals hemp seeds for garnish (optional)*

To roast the beetroot:

Preheat oven to 220 celsius. Individually wrap the beetroot in aluminium foil and place onto the oven rack. Roast for about 50 minutes. Remove and allow to cool fully before preparing the hummus.

Prepare the hummus:

In a food processor pulse the beetroot a few times on its own before adding the chickpeas, garlic, lemon juice, and tahini.  Pulse a few more times and then slowly add the olive oil whilst continuing to blend. Season and pulse again one last time until smooth. Transfer to a bowl, drizzle over some olive oil and a sprinkling of hulled hemp seeds. Store in an airtight container in the fridge for up to a week.

NUTRITION INFORMATION BEETROOT HUMMUS PER 1/6th of recipe
Calories Fat Protein Carbs Sugar Fibre
143 10g 4.1g 13.6g 3.3g 4g
A source of protein, fiber, folic acid, manganese, potassium and essential fatty acids. 

PAMELA RYAN | NUTRITIONIST | CORPORATE NUTRITION + YOGA

Website: www.thehealthonist.com

Instagram: @the_healthonist

*Ingredients available in LloydsPharmacy Stores