Double skewers with dips

AUTHOR
Zackary Austin
DIFFICULTY
easy
RATING
3 2
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 7
  • 1 glass (314 ml) dried tomatoes with virgin olive oil (280 g)
  • 400 g colourful mini peppers
  • 800 g rendered saddle of lamb
  • 8 small chicken fillets (100-120 g each)
  • 7-10 Tbsp some laurel leaves
  • 7-10 Tbsp Juice of 1 lemon
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 Stalk sage
  • 4 Peach halves (canned)
  • 150 ml Chili sauce
  • 1-2 TABLESPOONS Honey
  • 3 discs Pineapple (a.d.tin)
  • 1/2 Pot of coriander
  • 3 Spring onions
  • 250 ml Tomato ketchup
  • 1-2 TEASPOONS Curry
  • 7-10 Tbsp Kebabs

Directions

  1. 1

    Drain the tomatoes from the jar and collect the oil. Clean and wash the peppers. Wash the meat and dab dry. Cut lamb into large cubes. Tap the chicken fillets a little flatter.

  2. 2

    Put lamb, peppers, tomatoes and bay leaf alternately on skewers. Skewer the whole fillets lengthwise. Sprinkle with lemon juice and season with salt and pepper. Spread sage leaves on top. Drizzle all skewers with tomato oil. Puree peaches for the dips. Mix with chilli sauce and honey. Chop the pineapple finely, wash the coriander, chop it too and stir into the sauce. Clean and wash spring onions, cut into fine rings. Mix with ketchup, season with curry.

  3. 3

    Puree peaches for the dips. Mix with chilli sauce and honey. Chop the pineapple finely, wash the coriander, chop it too and stir into the sauce. Clean and wash spring onions, cut into fine rings. Mix with ketchup, season with curry. Grill the skewers for about 8 minutes while turning. Add sauces extra

  4. 4

    With 8 people:

Nutrition Facts

KCAL
340 kcal
CARBS
23 g
FATS
8 g
PROTEINS
44 g