Oriental mincing skewers with spiced rice

Name: Oriental mincing skewers with spiced rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 150 g Basmati Rice; 7-10 Tbsp Salt; 1/2 Pomegranate; 200 g Sheep's cheese; 2 TABLESPOONS Grenadine juice; 40 g Capers; 800 g mixed minced meat; 1 egg (size M); 40 g chopped almonds; 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Pepper; 7-10 Tbsp Sweet peppers; 2 TABLESPOONS Oil; 1/2 bunch Coriander; 7-10 Tbsp Caper apples; 7-10 Tbsp wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

150 g Basmati Rice
7-10 Tbsp Salt
1/2 Pomegranate
200 g Sheep's cheese
2 TABLESPOONS Grenadine juice
40 g Capers
800 g mixed minced meat
1 egg (size M)
40 g chopped almonds
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Pepper
7-10 Tbsp Sweet peppers
2 TABLESPOONS Oil
1/2 bunch Coriander
7-10 Tbsp Caper apples
7-10 Tbsp wooden skewers

Directions

1
Prepare rice in boiling salted water according to package instructions. In the meantime, quarter the pomegranate and remove the seeds. Coarsely crumble the feta cheese. Sprinkle pomegranate seeds and feta cheese with grenadine. Chop capers coarsely. Knead minced meat, egg, almonds, capers and breadcrumbs. Season with salt, pepper and paprika.
2
Form 8 longish meatballs with wet hands and put them on wooden skewers. Heat oil in a pan and fry meatball skewers for 6-7 minutes until golden brown. Wash coriander, dab dry, pluck leaves from the stalks and chop coarsely. Mix coriander and rice. If necessary, place in a greased pyramid dish, press firmly and turn out onto a plate. Place the meatball skewers on the plate. Sprinkle with pomegranate mixture and garnish with capers if desired