Ingredients

The following ingredients have 4 Servings
  • 1 zucchini (cleaned, prepared and cut into angular slices)
  • 24 cherry tomatoes approx. 250 g (9 oz); washed
  • 12 shallots approx. 300 g (11 oz); peeled and halved
  • 4 Sausage approx. 400 g (14 oz); cut into bite-size pieces
  • 11 ozs turkey breasts (cut into bite-size pieces)
  • salt
  • ground peppers
  • Oil (for brushing)
  • 1 tsp fresh marjoram (chopped)
  • 1 tsp fresh rosemary
  • parsley (to garnish)
  • 8 Skewer
  • 1.333 cups Yogurt
  • 1 Tbsp lemon juice
  • salt
  • ground peppers
  • 1.75 ozs Cucumber (peeled, pitted and finely chopped)
  • 1.75 ozs Radish (washed, prepared and sliced)
  • 2 Tbsps fresh Alfalfa sprouts
  • 1 Tbsp Chives

Instruction

  • Skewer all the barbecueable ingredients randomly onto the kebab sticks. Season with salt and pepper and brush with oil.
  • Grill for about 6–8 minutes on a hot barbecue.
  • Serve sprinkled with the marjoram and rosemary, garnish with parsley and accompany with the yogurt dip.
  • To make the dip mix the yogurt with the lemon juice, season with salt and pepper and divide into small bowls.
  • Garnish with cucumber pieces, radishes, chives and alfalfa sprouts/cress.