Smoky Turkey Skewers with White Bean Cream and Crunchy Cabbage Slaw

Instructions

1. 1

   In a bowl, mix 60 g (1/4 cup) Greek yogurt, 4 g (1 1/2 tsp) smoked paprika, half of the chopped garlic, 15 ml (1 tbsp) olive oil, 15 ml (1 tbsp) lemon juice, 3 g (1/2 tsp) salt, and 1 g (1/4 tsp) black pepper. Add the turkey breast cubes and toss well. Marinate for 15 minutes in the refrigerator.

2. 2

   If using wooden skewers, soak them in water for 10 minutes. Thread the marinated turkey onto the skewers.

3. 3

   To make the white bean cream, place the cooked white beans, the remaining 60 g (1/4 cup) Greek yogurt, the remaining garlic, 15 ml (1 tbsp) olive oil, 15 ml (1 tbsp) lemon juice, the cumin, the remaining 4 g (1 1/2 tsp) smoked paprika, 3 g (1/2 tsp) salt, and 60 ml (1/4 cup) water in a blender or food processor. Blend until smooth and creamy. Adjust with a little more water if needed.

4. 4

   In a bowl, combine the shredded cabbage, grated carrot, and chopped parsley. Toss with the remaining 15 ml (1 tbsp) lemon juice, the remaining 1 g (1/4 tsp) black pepper, and a pinch of salt.

5. 5

   Heat a grill pan, skillet, or outdoor grill over medium-high heat to about 400°F (200°C). Cook the turkey skewers for 10 to 12 minutes, turning every few minutes, until lightly charred and fully cooked through.

6. 6

   For an oven option, place the skewers on a lined tray and bake at 425°F (220°C) for 14 to 16 minutes, turning once halfway through cooking.

7. 7

   Lightly toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring often, until fragrant.

8. 8

   Spread the white bean cream onto plates or a serving platter. Top with the crunchy cabbage slaw, arrange the hot turkey skewers over or alongside, and finish with the toasted pumpkin seeds. Serve immediately.