Ingredients
For the sauce
- 250 g of Roscoff onions
- 25 g of semi-salted butter
- 25 g of flour
- 20 cl of milk
- 1 beef stock cube
For the skewers
- 5 turkey breasts
- 3 tablespoon(s) of honey
- 2 tablespoon(s) of olive oil
-
juice of 1 lemon
- 1 bunch of thyme
- 2 organic lemons
Preparation
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Cut the turkey breasts into 3 cm cubes. In a salad bowl, pour the honey, olive oil, lemon juice and add the stripped thyme, then the turkey cubes. Cover and leave to marinate for 30 minutes in the fridge.
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Drain the meat cubes and cut the lemons into quarters. Assemble the skewers, alternating pieces of meat and lemon wedges. Cook the skewers for 6 minutes on each side in a hot pan with a little marinade.
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Prepare the sauce: peel the onions and slice them finely. In a heavy-bottomed saucepan, melt the butter, add the sliced onions and sweat them for 15 minutes, they should be soft. Then sprinkle them with flour and cook over low heat, covered, for 10 minutes, stirring regularly. Add the milk and stock cube, continue cooking for 3 minutes, stirring constantly. Mix and adjust the seasoning. Serve the skewers with the hot soubise sauce and zucchini sautéed with herbs.
