For the skewers:
A boneless turkey breast
Cherry tomatoes, washed
Pistachios, shelled and chopped
Extra virgin olive oil
For the sauce:
2-8 ounce containers of natural yogurts
4 tablespoons Dijon mustard
Clean and cut the turkey breast into medium chunks and season with salt and pepper. Prepare the sauce by mixing the yogurt with the mustard. Salt and pepper, to taste. Set aside half of the sauce; refrigerate. Add the rest of the sauce to the turkey chunks, completely covering the meat. Cover the bowl with plastic wrap and refrigerate for a few hours.
Soak some wooden skewers in water for five minutes to make it easier to puncture the meat. Chop the pistachios to the coarseness you prefer. Remove the meat and sauce from the refrigerator; coat the chunks of turkey with the chopped pistachios. Skewer the three turkey chunks alternately with three cherry tomatoes. Leave the skewers on a platter or baking sheet.
Sprinkle with a trickle of extra virgin olive oil, salt the tomatoes to taste, and place in the oven preheated to 400° F for about 20 minutes, until you see that the meat is done. Serve it with the sauce you have set aside, to which you can add some chopped chives.