Grill torches (belly meat skewers) with roasted onion sour cream

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Soak shashlik skewers in cold water for about 1 hour. Peel garlic and chop finely. Mix oil, garlic, spices (turmeric, cumin, chili etc.), paprika and 1/2 teaspoon salt. Peel onions and cut into slices

2. 2

   Place one onion wedge with the outside first on each skewer and push it down. Put one end of the belly meat on each skewer about 1 cm long, push it down the skewer to the onion and then wrap the meat in curls around the skewer so that the rind is facing outwards. Put the end back on the skewer as well

3. 3

   Place the ready skewers on a fat pan and brush all around with marinade. Cover and marinate for about 30 minutes. Fry the skewers on a hot grill for approx. 10 minutes until crispy, brushing them with the rest of the marinade in between. Season skewers with salt if necessary.

4. 4

   Stir sour cream and milk until smooth, season with salt, pepper and a little sugar. Fold in fried onions, except for a little bit for sprinkling. Arrange skewers. Fill the roasted onion sour cream into a bowl, sprinkle with the rest of the roasted onions and add

5. 5

   Waiting time 1 1/2 hours. Per skewer approx. 840 kJ, 200 kcal. E 11 g, F 16 g, KH 2 g

Nutrition Facts

KCAL
200 kcal

CARBS
2 g

FATS
16 g

PROTEINS
11 g