Chicken souvlaki with paprika ketchup and stuffed giant mushrooms

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   For the ketchup, clean and wash the peppers. Peel onions and ginger. Cut the paprika and onions into cubes. Bring sugar and 5 tablespoons of water to the boil in a pot, add vegetables and orange juice, bring to the boil and simmer for about 20 minutes, stirring occasionally, until the vegetables are soft.

2. 2

   Finely puree the vegetables with the blender. Season to taste with vinegar, curry powder, salt and pepper. Put ketchup in a cool place. For the mushroom filling, clean and wash the spring onion and cut into fine rings.

3. 3

   Wash the chives, shake dry and cut into small rolls. Clean and wash the mushrooms, carefully remove the stems from their heads and cut them into fine cubes. Heat oil in a pan. Roast diced ham for about 8 minutes while turning.

4. 4

   After 4 minutes add the mushroom cubes. Stir cream cheese, milk, mushroom pan, spring onion, except for something to garnish, and chives until smooth. Season to taste with salt and pepper. Wash the meat, dab dry and cut into cubes.

5. 5

   Put meat on wooden skewers and marinate with salt and lemon juice. Grill mushrooms and meat skewers for about 15 minutes. Fill the mushrooms with the mushroom filling. Arrange meat skewers and mushrooms with the ketchup on plates.

6. 6

   Garnish with the remaining spring onion. Bread tastes good with it.

Nutrition Facts

KCAL
490 kcal

CARBS
22 g

FATS
20 g

PROTEINS
53 g