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Le Chaudron recipe
Brochettes dinde citron herbes
Lemon herb turkey skewers
⏱ 25 minServes 2Easy280 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
300 g (11 oz)turkey cutlets
1lemon
2 tbspolive oil
2 clovesgarlic
1 tbspherbes de Provence
1yellow bell pepper
1zucchini
1 pinchsalt and pepper
- 300 g (11 oz) turkey cutlets
- 1 lemon
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tbsp herbes de Provence
- 1 yellow bell pepper
- 1 zucchini
- 1 pinch salt and pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Cut the turkey into 3 cm (1¼ in) cubes, the yellow pepper into squares and the zucchini into thick half-moons.
- Squeeze the lemon into a bowl and add the grated garlic.
- Add the olive oil, herbes de Provence, salt and pepper and mix.
- Add the turkey, coat well, cover and refrigerate for 15 minutes.
- Thread onto skewers, alternating turkey, pepper and zucchini.
- Heat a griddle over high heat (220°C / 425°F) and oil it well.
- Cook for 8 minutes, turning every 2 minutes.
- The turkey should be cooked through. Serve right away with a green salad or basmati rice.
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