Lunch
Oven Turkey Skewers with Mashed Potato
Tender turkey and zucchini skewers, gently baked in the oven and served with smooth mashed potato. A high-protein lunch that stays lean and mild.
- Gluten-free
- High-protein
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Ingredients
- 300 g turkey breast
- 1 small zucchini
- 500 g potatoes
- 100 ml milk or oat drink
- 1 tsp rapeseed oil
- 1 pinch salt
Method
- Cut the turkey and zucchini into pieces, thread alternately onto skewers, lightly oil and season.
- Bake at 190 °C for about 18–22 minutes without heavy browning.
- Peel the potatoes, cook until soft and mash with the milk.
- Serve the skewers with the mash.
Why this recipe is gentle
Lean turkey breast is a light source of protein, and gentle baking at 190 °C without heavy browning keeps the dish lower in fat. With no onion, garlic, tomato or spice, it tastes reassuringly mild.
General information, not medical advice or a treatment claim. Reactions are individual. If heartburn or reflux is frequent, severe or persistent, see a doctor.
Tips
- Use just a little rapeseed oil and avoid strong searing to keep the skewers lower in fat.
- Make the mash with oat drink instead of milk if lactose is a concern for you.
- Fat level, portion size and personal triggers influence individual tolerance.
