Minced skewers with mint dip

Name: Minced skewers with mint dip
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 2-3 stem(s) Mint; 7-10 Tbsp (substitute parsley); 125 g Whole milk yoghurt; 1 TEASPOON Lemon juice; 7-10 Tbsp salt, white pepper; 1 (30 g) peeled onion; 80 g Scraped meat (Tatar); 1 tablespoon (15 g) Low-fat curd; 1/2 TEASPOON dried. Marjoram; 100 g cleaned red pepper; 50 g cleaned spring onions or 1 onion; 50 g cleaned; 7-10 Tbsp Mushrooms; 2 small bay leaves; 1 tsp (5 g) Oil; 60 g mixed bread or wholemeal baguette

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

2-3 stem(s) Mint
7-10 Tbsp (substitute parsley)
125 g Whole milk yoghurt
1 TEASPOON Lemon juice
7-10 Tbsp salt, white pepper
1 (30 g) peeled onion
80 g Scraped meat (Tatar)
1 tablespoon (15 g) Low-fat curd
1/2 TEASPOON dried. Marjoram
100 g cleaned red pepper
50 g cleaned spring onions or 1 onion
50 g cleaned
7-10 Tbsp Mushrooms
2 small bay leaves
1 tsp (5 g) Oil
60 g mixed bread or wholemeal baguette

Directions

1
Mint wash, chop. Mix yoghurt and lemon juice. Fold in mint. Season to taste with salt and pepper
2
Finely chop the onion. Knead tartar, curd, onion and marjoram. Season with salt and pepper. Form 4 small balls from it
3
Cut the bell peppers and spring onions into large pieces. Put meatballs, pieces of bell peppers, spring onions, mushrooms and possibly bay leaf alternately on 2 skewers
4
Heat the oil in a coated pan. Fry the skewers for 6-8 minutes. Arrange skewers with some dip. Add remaining dip and bread