Turkey Kebabs in Ginger Turmeric Masala

Rinse the turkey breast, rub dry and cut across the grain into 3 mm thick, 2.5 cm wide strips.

For the masala, roast the peanuts in hot olive oil. Then strain them through a sieve. Peel the onion and garlic, remove the peel from the ginger and galangal and chop everything together. Cut the lower, white part of the lemongrass into fine rings. Grind all ingredients in a high bowl with a hand blender.

Mix meat strips well with masala and marinate for one night with lid closed.

Thread strips of meat onto wooden skewers in an accordion shape.

Grill the skewers on an oiled grill rack under an electric grill over medium heat for 3 to 4 minutes on each side.

Tip: Stock up on high-quality spices – it pays off!

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