1 Cook the turkey meat in a skillet.
2 Once cooked, cut it into shapes using a cookie cutter or knife.
3 Cut the Gruyère into cubes and the bell pepper into chunks.
4 Thread the turkey, cherry tomatoes, bell pepper, and mozzarella onto skewer sticks.
5 Place briefly on the barbecue to lightly melt the mozzarella and Gruyère.
6 You can also make skewers with pineapple chunks, banana pieces, etc., for a sweet version.
A white Côtes du Rhône works wonderfully here: the Viognier brings a floral note that complements the grilled pepper, and its full body stands up to the two melted cheeses. Avoid a tannic red wine, it overpowers the turkey and clashes with the warm mozzarella. When it comes to cooking, one critical point: sauté the cutlets whole over medium-high heat, 3 minutes per side, before cutting them into shapes. If you cut first, the small pieces dry out in 2 minutes flat.
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