Grilled skewer with lemon-yoghurt sauce

Name: Grilled skewer with lemon-yoghurt sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 g Pork tenderloin; 3 Spring onions; 1 red and yellow pepper; 8 small bay leaves; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Whole milk yoghurt; 7-10 Tbsp juice and grated rind of 1/2 untreated lemon; 7-10 Tbsp Sugar; 7-10 Tbsp Tabasco; 7-10 Tbsp Lemon-peel julienne and cress blossoms

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

600 g Pork tenderloin
3 Spring onions
1 red and yellow pepper
8 small bay leaves
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Whole milk yoghurt
7-10 Tbsp juice and grated rind of 1/2 untreated lemon
7-10 Tbsp Sugar
7-10 Tbsp Tabasco
7-10 Tbsp Lemon-peel julienne and cress blossoms

Directions

1
Wash the meat, dab dry and cut into thick slices. Clean spring onions and cut the lower ends into large pieces. Pick up the green. Clean, wash and cut the peppers into pieces. Put the meat, spring onions, bell peppers and bay leaves on 8 skewers. Grill the skewers on the grill for 10-12 minutes. Sprinkle with salt and pepper.
2
Mix yoghurt with lemon juice and zest. Season with salt, pepper, sugar and Tabasco. Cut some green from the spring onions into fine rings and fold into the yoghurt cream. Arrange the skewers on a plate and garnish with cress flowers. Serve the yoghurt sauce sprinkled with julienne as desired. Serve with a wild rice mixture