Turkey skewers with pumpkin puree

  • Main course
  • 4 Persons
  • 180 min


  • 500 grams of turkey filet, organic quality
  • 2 tablespoons of lemon juice
  • 2 small garlic cloves, pressed
  • 5 tablespoons of sunflower oilolie
  • 8 to 10 tablespoons of La Trappe WitteTrappist
  • 2 shallots
  • 300 grams of pumpkin
  • 1.5 dl of fowl or vegetable stock
  • ground pepper and salt to taste

8 to 10 tablespoons La Trappe Witte Trappist (5,5%)

More about La Trappe Witte Trappist (5,5%)


  • Peel, seed and cut the pumpkin.
  • Peel and cut the shallots.
  • Dice the turkey filet, sprinkle with a little salt and leave it to rest for a while.
  • Mix 3 tablespoons of oil, fresh lemon juice and the beer in a bowl.
  • Marinate the turkey filet in this mixture for 1 to 2 hours.
  • Turn over every now and then. Heat up two tablespoons of oil in a frying pan.
  • Stir in the shallots and pumpkin and stir-fry briefly.
  • Add the stock, put the heat source at the lowest setting and allow it to simmer for 15 minutes.
  • Stir in the pressed garlic halfway through.
  • Bring to taste with salt and pepper and puree with a mixer or fork.
  • Pat the turkey dry with kitchen towel and put it on the skewer.
  • Grill under the oven’s hot grill, on a grill pan or the barbeque, while turning, until light brown.
  • Bring to taste with salt and pepper.
  • Dish out the turkey skewers and pumpkin puree on preheated plates and serve with a chilled glass of La Trappe WitteTrappist.

Recipe from Han Hidalgo