Summary

Ingredients

• 500 g turkey breast fillet (s)
• 7 tablespoon oil (sesame oil)
• 1 teaspoon curry powder
• 0.5 teaspoon ½ coriander, freshly crushed
• 1 piece (s) ginger, about the size a hazelnut
• 1 pinch (s) turmeric (cumin) or cumin to taste
• 0.5 teaspoon ½ salt
• 0.5 ½ pineapple, fresh
• 1 piece (s) lemongrass, dried
• 1 cup yogurt
• 1 teaspoon mustard seeds, crushed
• 0.5 ½ bunch coriander greens
• 1 clove garlic
• some lemon juice
• salt and pepper

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Instructions

1. Either cut the meat into long thin strips or just dice the meat according to taste. Put the sesame oil, curry powder, coriander, ginger, turmeric and salt in a freezer bag (process the ginger quickly and add it if it is to be used fresh). Finally add the meat. Press the air out of the freezer bag, tie the bag and knead the marinade into the meat.
2. It is best to leave the whole thing in the refrigerator overnight, knead it again in the morning and let it steep for a few hours.
3. For the skewers, peel the pineapple (you can also take pineapple out of the tin, but it tastes very sweet) and cut into cubes (not too small, have to be skewered).
4. The whole thing is of course tastiest when you skewer it on lemongrass, but normal wooden skewers are just as suitable (put the skewers in water beforehand so that the meat does not stick to them).
5. If you have cut the meat into long strips, the look is nicer and you spear the meat in a wave shape alternating with the pineapple cubes. Otherwise, simply pull the meat and pineapple alternately on the skewer.
6. Grill the whole thing for about 10-15 minutes (an alternative preparation in the pan is also possible).
7. Mix the yogurt with the crushed mustard seeds, finely chopped coriander, garlic and lemon juice (2-3 dashes) and season with salt and pepper.
8. Arrange the skewers with the yogurt sauce on plates and serve immediately.