Treway Honey And Mustard Turkey Kebabs With Yoghurt Dip and Salad
⭐️ Treway Honey and Mustard Turkey Kebabs
⭐️ x4 Flatbreads
⭐️ Bag of baby leaves lettuce
⭐️Half a cucumber chopped into cubes
⭐️ Handful of cherry tomatoes sliced in half
⭐️ Handful toasted pine nuts
⭐️ 100g Feta cheese
⭐️ Salad dressing of your choice
⭐️ 1 Cup Greek Full Fat Yoghurt
⭐️1/4 Teaspoon Garlic Powder
⭐️ 1/4 Teaspoon Onion Powder
⭐️ 1/4 Teaspoon Salt
⭐️ 1 Teaspoon Dried Thyme
⭐️ 1 Teaspoon Olive Oil
⭐️ 1 Teaspoon Lime Juice
1, Place the kebabs in a frying pan on a medium heat and cook for around 10 minutes or until cooked. Turn the kebabs regularly.
Place the baby leaves, cucumber and tomatoes in a bowl.
Crumble over the feta cheese and sprinkle over the pine nuts.
Then dress with your favourite salad dressing.
Put the yoghurt in a good size bowl, add the garlic onion powder and thyme.
Add the salt to taste along with a grind of pepper, the olive oil and lime juice and stir well to combine.
Gently warm the flatbreads in the oven (follow instructions on the pack)
Place everything in the centre of the table and let everyone dig in!
⭐️ The salad, dip and flatbreads also work really well with our grass fed South African Beef Kebabs and our Treway Grillsticks
⭐️ The kebabs are also really nice cold the next day so it’s worth cooking some extra!