Paprika Turkey Skewers with Lemony White Bean and Cucumber Cream

Instructions

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   1. If using wooden skewers, soak them in water for 10 minutes to prevent burning. Meanwhile, preheat the oven to 220 °C / 425 °F or a grill pan over medium-high heat.

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   2. In a bowl, combine the turkey with 1 tablespoon olive oil, lemon juice, 2 minced garlic cloves, sweet paprika, ground cumin, dried oregano, 3/4 teaspoon salt, and black pepper. Mix well and let it rest for 10 minutes.

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   3. Make the cream by adding the cooked white beans, 120 g (1/2 cup) Greek yogurt, cucumber, 1 garlic clove, 1 tablespoon olive oil, half of the lemon zest, 2 tablespoons chicken broth or water, and 1/4 teaspoon salt to a blender. Blend until smooth. If it is too thick, add the remaining broth little by little.

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   4. Stir half of the fresh parsley and the fresh mint into the cream. Taste and adjust salt if needed. Set aside chilled or at a cool room temperature.

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   5. Thread the turkey breast cubes onto the skewers, alternating with folded strips of red onion.

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   6. Place the skewers on a lined baking tray or directly on the hot grill pan. Roast for 16 to 18 minutes at 220 °C / 425 °F, turning halfway through, or cook on the grill pan for about 10 to 12 minutes total until the turkey is browned and fully cooked.

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   7. Mix the remaining 50 g (about 1/4 cup) Greek yogurt with the rest of the lemon zest and a pinch of salt to make a quick creamy finish.

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   8. To serve, spread the white bean and cucumber cream onto each plate, place the hot turkey skewers on top, and add small spoonfuls of the lemon yogurt over them. Finish with the remaining fresh parsley and serve immediately.