Summary

Ingredients

• 3 cloves garlic
• 150 g cucumber (s)
• 250 g yourt, Greek
• 1 vegetable onion (s)
• 1 pot oregano
• 2 cans broad white beans (45 ml)
• 8 tablespoon oil
• liter ⅛ vegetable stock
• 1 can tomato (s) (425 ml)
• 4 turkey schnitzel (175 g each)
• 1 pinch paprika powder, noble sweet
• salt and pepper
• 100 ml water

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Instructions

1. Peel and chop the garlic. Peel and roughly grate the cucumber. Mix together yogurt, 1/3 garlic and cucumber. Season with salt and pepper. Chill the tzatziki.
2. Peel the onions and cut into wedges. The oregano leaves, except for something to garnish, pluck and chop. Drain, rinse and drain the beans.
3. Heat 4 tablespoons of oil in a pan, sweat the onion wedges in it. Deglaze with the broth. Add the beans, tomatoes and half of the chopped oregano. Roughly chop the tomatoes. Season with salt and pepper. Bring to the boil and cover and simmer over low heat for approx. 10 minutes.
4. Wash the schnitzel, pat dry and cut into large cubes. Put on 4 skewers. Mix together 4 tablespoons of oil, the remaining garlic and the remaining chopped oregano, paprika powder, a little salt and pepper. Brush the meat skewers with the marinade.
5. Heat a pan without fat. Fry the skewers for about 6 minutes while turning. Remove. Deglaze the roasting set with approx. 100 ml water and stir into the bean vegetables. Season with the spices and serve with the turkey skewers. Garnish with the rest of the oregano. Serve the tzatziki in a bowl.