Jumbo skewers with Balkan rice and coleslaw

Name: Jumbo skewers with Balkan rice and coleslaw
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 TEASPOON dried oregano; 1 TEASPOON smoked paprika powder; 5 TABLESPOONS Oil; 1 kg Pork cutlet (piece); 1 Onion; 200 g Long grain rice; 3 TABLESPOONS Tomato paste; 2 TEASPOONS Vegetable broth (instant); 7-10 Tbsp salt and pepper; 200 g frozen peas; 1 Carrot; 3 Stem(s) Parsley; 500 g Coleslaw (cup); 4 wooden skewers

AUTHOR
Diane Archer

DIFFICULTY
very easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 TEASPOON dried oregano
1 TEASPOON smoked paprika powder
5 TABLESPOONS Oil
1 kg Pork cutlet (piece)
1 Onion
200 g Long grain rice
3 TABLESPOONS Tomato paste
2 TEASPOONS Vegetable broth (instant)
7-10 Tbsp salt and pepper
200 g frozen peas
1 Carrot
3 Stem(s) Parsley
500 g Coleslaw (cup)
4 wooden skewers

Directions

1
For the seasoning oil, mix oregano, paprika and 4 tablespoons of oil. Dab meat dry and cut into large cubes. Brush with the seasoning oil and leave to stand for about 30 minutes.
2
Meanwhile, for the rice, peel and finely dice the onion. Heat 1 tablespoon of oil in a pot. Fry the onion until transparent. Fry the rice briefly. Add tomato paste and sweat it. Add 600 ml water and bring everything to the boil.
3
Stir in broth. Simmer covered at low heat for about 20 minutes.
4
Oil the skewers and put the meat cubes on them. Season with salt and pepper. Heat a large pan without fat. Fry the skewers in it all around for about 10 minutes.
5
Stir the frozen peas into the rice approx. 5 minutes before the end of the cooking time and add to the rice. Peel, wash and finely grate the carrot. Wash parsley, shake dry, pluck off leaves and chop. Mix both into the coleslaw.
6
Arrange skewers and rice with salad.