Lemon Turkey Skewers & Watercress Salad

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WATERCRESS has a peppery taste, which is caused by benzyl mustard oil, a powerful antibiotic beneficial to the colon and intestines. It purifies the blood and helps expel the toxins in the body. It is surprisingly rich in calcium, iron and beta-carotene; all required for overall good health.

Lemon Turkey Skewers & Watercress Salad

Serves 4
24 bay leaves * 2 lemons, cut into 24 wedges * 680g (1lb 8oz) turkey breast, cut into bite-size pieces * 1 lemon, juice only * 1 tbsp dried parsley * 1 tbsp dried oregano ^ 2 tsp garlic salt * 1 tsp dried chilli flakes * watercress, to serve * 4 pitta bread, toasted * 8 metal skewers

On a metal skewer, place a bay leaf, one lemon wedge and a turkey piece and repeat twice. Do the same for the remaining seven skewers.

Pre-heat the grill on a medium heat and line the grill pan with foil. Place the skewers onto the grill pan. Mix the lemon juice, dried parsley, oregano, garlic salt and dried chilli flakes. Brush the mixture over the skewers, place under the grill and cook for 5 minutes. Turn the skewers, brush with more mixture and grill for 5 minutes or until the turkey is cooked through. Serve the skewers with watercress and pitta bread.

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This recipe comes from the section FOOD AS MEDICINE, a selection of simple family meals, light lunches, desserts and smoothies for a healthy life.

£15

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