Turkey souvlaki with roast potatoes and cabbage salad

Ingredients

For 1 serving

• Turkey breast140 g
• Potatoes200 g
• Cabbage120 g
• Carrots1
• Extra virgin olive oil10 g
• Lemon0.5
• Dried oreganoto taste
• Saltto taste

In season: October – March

Method

1. Turn the oven on to 200 °C. Peel the potatoes and cut them into wedges; put them on a tray lined with baking paper, toss with half the oil, half the oregano and a pinch of salt.
2. Roast for 30 minutes, turning halfway, until golden outside and tender inside.
3. Meanwhile cut the turkey breast into cubes of about 3 cm and put it in a bowl with the juice of half the lemon, the rest of the oregano and a pinch of salt; leave it to marinate.
4. Remove the outer leaves and core of the white cabbage and shred it very finely; peel the carrots and cut them into julienne. Dress with the remaining oil, the remaining lemon juice and salt: it softens a little as it sits.
5. Thread the turkey onto the skewers and cook them on a very hot griddle over a high heat for 8 minutes, turning often, until golden and no longer pink inside.
6. Serve the skewers with the potatoes and the cabbage salad.