Mixed oven skewers with tomato rice

Name: Mixed oven skewers with tomato rice
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 untreated lemon; 2 Garlic cloves; 1 (approx. 250 g) Cucumber; 750 g Greek cream yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 6 Branches of rosemary; 6 Stem(s) Thyme; 13 TABLESPOONS Oil; 700 g Chicken filet; 700 g Beef from the hip; 700 g released lamb back (lamb salmon); 3 Carrots; 1 Onion; 1,5 l Tomato juice; 500 ml Chicken bouillon; 400 g Long grain rice; 7-10 Tbsp Pepper; 250 g frozen peas; 24 Metal or wooden skewers

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 untreated lemon
2 Garlic cloves
1 (approx. 250 g) Cucumber
750 g Greek cream yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
6 Branches of rosemary
6 Stem(s) Thyme
13 TABLESPOONS Oil
700 g Chicken filet
700 g Beef from the hip
700 g released lamb back (lamb salmon)
3 Carrots
1 Onion
1,5 l Tomato juice
500 ml Chicken bouillon
400 g Long grain rice
7-10 Tbsp Pepper
250 g frozen peas
24 Metal or wooden skewers

Directions

1
##Lemon## wash hot, rub dry and grate peel. Halve lemon and squeeze 1 half. Peel garlic and chop finely. Clean, wash and grate cucumber. Mix with yoghurt and half of the garlic. Season with salt, pepper and some lemon juice. Wash the herbs, dab dry and, except for some rosemary for garnishing, pluck leaves or needles from the stalks and chop.
2
Mix lemon zest, chopped herbs and 10 tbsp. oil. Wash the meat and dab dry. Cut into cubes separately, place on 8 skewers each and place in a flat dish or on a tray. Brush with half ##herbs## oil, turn and brush with the rest of the herb oil. Leave to marinate for about 1 hour. Peel and wash the carrots, cut them in half lengthwise and slice them diagonally. Heat 1 tbsp. oil in a pot. Steam the carrots for 2-3 minutes while turning them, remove them. ##Peel and finely dice onion. Add onion to the pot and fry until transparent. Add tomato juice and bouillon and bring to the boil. Add rice and simmer covered for 30-35 minutes until liquid is absorbed and rice is soft. Heat 2 tablespoons of oil in a frying pan.
3
Heat 1 tbsp. oil in a pot. Steam the carrots for 2-3 minutes while turning them, remove them. ##Peel and finely dice onion. Add onion to the pot and fry until transparent. Add tomato juice and bouillon and bring to the boil. Add rice and simmer covered for 30-35 minutes until liquid is absorbed and rice is soft. Heat 2 tablespoons of oil in a frying pan. Brown the chicken skewers in it all around for about 5 minutes, season with salt and pepper, remove. Fry the lamb and beef skewers in hot frying fat all around for about 3 minutes. Take out finished skewers, drain and place on a baking tray. Roast the skewers in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Add the rest of the garlic, carrots and peas to the rice, heat for about 4 minutes while stirring and season to taste with a little salt, pepper and sugar. Take out skewers, arrange with tzatsiki and tomato rice and garnish with rosemary. Flatbread tastes good with it
4
Brown the chicken skewers in it all around for about 5 minutes, season with salt and pepper, remove. Fry the lamb and beef skewers in hot frying fat all around for about 3 minutes. Take out finished skewers, drain and place on a baking tray. Roast the skewers in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for 8-10 minutes. Add the rest of the garlic, carrots and peas to the rice, heat for about 4 minutes while stirring and season to taste with a little salt, pepper and sugar. Take out skewers, arrange with tzatsiki and tomato rice and garnish with rosemary. Flatbread tastes good with it
5
With 8 people: