Mediterranean Rosemary Turkey Skewers with Warm Lentil Salad, Roasted Grapes, and Lemon Yogurt Cream

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. On a small tray, toss the grapes with 15 ml (1 tbsp) olive oil, a pinch of salt, and a pinch of black pepper. Roast for 15 minutes, until tender and lightly caramelized.

2. 2

   In a bowl, combine the turkey with 30 ml (2 tbsp) olive oil, 2 chopped garlic cloves, rosemary, cumin, sweet paprika, half of the lemon zest, 15 ml (1 tbsp) lemon juice, 1/2 tsp salt, and 1/2 tsp black pepper. Let rest for 10 minutes.

3. 3

   Thread the turkey cubes onto skewers. Heat a grill pan, skillet, or grill over medium-high heat. Cook the skewers for 10 to 12 minutes, turning every few minutes, until the turkey is browned and cooked through.

4. 4

   Meanwhile, make the cream: in a bowl, combine the Greek yogurt, 1 grated garlic clove, Dijon mustard, 30 ml (2 tbsp) lemon juice, the remaining lemon zest, mint, 2 g (about 1 tbsp) parsley, a pinch of salt, and a pinch of black pepper. Keep chilled.

5. 5

   Heat a large skillet over medium heat with the remaining 15 ml (1 tbsp) olive oil. Sauté the red onion and red bell pepper for 4 minutes. Add the zucchini, capers, and a pinch of salt, and cook 3 minutes more until the vegetables are tender but still firm.

6. 6

   Add the cooked lentils to the skillet along with the honey, remaining parsley, 1/4 tsp black pepper, and 1 tablespoon of water if needed to loosen the pan. Cook for 2 to 3 minutes, stirring, until everything is hot and combined.

7. 7

   Toast the sliced almonds in a small skillet over medium heat for 2 minutes if needed to deepen their color, watching carefully so they do not burn.

8. 8

   Serve a base of warm lentil salad on each plate. Place the turkey skewers on top, scatter over the roasted grapes, and finish with spoonfuls of lemon yogurt cream and the toasted almonds.