Coconut turkey bowl

Wash the limes with hot water, pat dry and finely grate the peel.

Halve and squeeze the limes.

Mix 150 ml coconut milk, 1 teaspoon sugar, soy sauce, turmeric and half of the lime zest and season with pepper.

Wash the meat, pat dry and cut into approx.

2 x 2 cm cubes.

Turn the meat in the marinade and let it steep for 20 minutes.

Peel the carrots and cut into spaghetti with a spiral cutter.

Wash the cucumber and cut into spaghetti with a spiral cutter.

Wash the red cabbage and cut into very fine strips.

Wash the herbs, shake dry and pick off the leaves.

Peel garlic and chop finely.

Mix 50 ml coconut milk and lime juice, season with salt, pepper and sugar.

Beat in 1 tablespoon of oil.

Take the meat out of the marinade, pat dry and put on skewers.

Heat 2 tablespoons of oil in a coated pan and fry meat skewers.

Arrange the vegetables and meat in two bowls.