Skillet turkey skewers
Turkey provides plenty of complete protein for a filling keto meal. Pepper, onion, garlic, and coriander build flavor without sweet sauce or a starchy side dish.
Cut the turkey thigh fillet (400 g) into pieces about 2 by 3 cm. Slice the onion (80 g) into rings, the garlic (10 g) into thin slices, and the bell pepper (150 g) into squares about the size of the meat pieces.
Pack the turkey into a container, layering it with onion, garlic, black pepper (4 g), coriander seed (3 g), and salt to taste. Cover and refrigerate for 4 hours so the meat marinates.
Thread the turkey and bell pepper onto wooden skewers, alternating the pieces. Heat the ghee (30 g) in a skillet and cook the skewers over medium heat on all sides for about 2 minutes per side, about 12 minutes total, until the turkey is fully cooked.
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