Meatball skewer on vegetable rice with yoghurt dip

Name: Meatball skewer on vegetable rice with yoghurt dip
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 normal roll from the day before; 1 red pepper; 1 Courgette; 1 Garlic clove; 60 g Cashew nuts; 600 g mixed minced meat; 1 egg (size M); 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 TABLESPOON Butter; 200 g Basmati Rice; 1 Cinnamon stick; 5 Cardamom Capsules; 1 TEASPOON Coriander seeds; 1 jar (0.1 g) Saffron threads; 2 TABLESPOONS Oil; 250 g Whole milk yoghurt; 7-10 Tbsp Mint; 8 Metal skewers

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 normal roll from the day before
1 red pepper
1 Courgette
1 Garlic clove
60 g Cashew nuts
600 g mixed minced meat
1 egg (size M)
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 TABLESPOON Butter
200 g Basmati Rice
1 Cinnamon stick
5 Cardamom Capsules
1 TEASPOON Coriander seeds
1 jar (0.1 g) Saffron threads
2 TABLESPOONS Oil
250 g Whole milk yoghurt
7-10 Tbsp Mint
8 Metal skewers

Directions

1
Soak rolls in cold water. Clean, wash and chop the peppers. Wash and clean the zucchini and cut them in pencils. Peel garlic and chop finely. Chop 30 g cashew nuts.
2
Squeeze the buns well. Knead together with minced meat, garlic, egg and cashew nuts. Season with salt and pepper. Form into 16 longish meatballs and put them on 8 skewers. Heat butter in a pot.
3
Sauté the peppers, zucchini and 30 g cashew nuts in it. Add rice and spices and fry briefly. Add 500 ml hot water and season with salt. Cover and cook over low heat for about 10 minutes until the liquid is completely absorbed.
4
Heat the oil in a grill pan. Fry the skewers for 4-5 minutes on each side. Season yoghurt with pepper. Garnish with mint. Serve rice with the skewers. Serve with yoghurt.