Lamb satée skewers

Name: Lamb satée skewers
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Saumon d'agneau (environ 250 g chacun); 2 TABLESPOONS Lime juice; 2 TABLESPOONS Soy sauce; 7-10 Tbsp Salt; 7-10 Tbsp pink pepper; 1 large avocado; 3 Stem(s) Basil; 1 Garlic clove; 7-10 Tbsp Pepper; 1 TABLESPOON Lemon juice; 2 TABLESPOONS Skimmed milk yoghurt; 1 Lime; 2 TABLESPOONS Olive oil; 7-10 Tbsp Basil leaves and pickled peppers; 7-10 Tbsp wooden skewers

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Saumon d'agneau (environ 250 g chacun)
2 TABLESPOONS Lime juice
2 TABLESPOONS Soy sauce
7-10 Tbsp Salt
7-10 Tbsp pink pepper
1 large avocado
3 Stem(s) Basil
1 Garlic clove
7-10 Tbsp Pepper
1 TABLESPOON Lemon juice
2 TABLESPOONS Skimmed milk yoghurt
1 Lime
2 TABLESPOONS Olive oil
7-10 Tbsp Basil leaves and pickled peppers
7-10 Tbsp wooden skewers

Directions

1
Wash lamb salmon. Cut lengthwise into approx. 5 mm flat strips. Mix lime juice and soy sauce. Season with salt and pepper. Drizzle the lamb with it and let it simmer for about 30 minutes.
2
In the meantime, halve the avocado for the dip and remove the core. Peel the flesh and dice roughly. Wash the basil, pluck the leaves from the stalks. Puree avocado and basil. Peel garlic and press it through a garlic press.
3
Season avocado puree with salt, pepper, lemon juice and garlic. Refine with yoghurt. Wash the lime and cut into thin slices. Dab the lamb. Put them on skewers, pushed together slightly.
4
Pin 1 slice of lime with each. Fry in hot olive oil for 1-2 minutes on each side. Arrange on plates garnished with basil leaves and pickled peppers. Serve with extra avocado puree.