Potato skewers
easy
60 mins
60 mins
Ingredients
- 500 g small waxy potatoes
- 1 red-skinned apple
- 1 TEASPOON Lemon juice
- 1/2 bunch Chives
- 150 g Whole milk yoghurt
- 75 g Fresh cream
- 1 TEASPOON Cream horseradish
- 7-10 Tbsp Salt
- 7-10 Tbsp Sugar
- 200 g Chicken filet
- 8 discs Bacon
- 2 stalks of celery
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Oil
- 8 Shashlik skewers
Directions
- 1
Wash and thoroughly scrub the potatoes. Cook in boiling water for about 15 minutes, drain and let it cool down a bit. In the meantime wash the apple and rub dry. Quarter the apple, remove seeds and cut into small cubes, sprinkle with lemon juice. Wash chives, shake dry and cut into small rolls. Mix yoghurt, crème fraîche and horseradish, season to taste with a little salt and sugar.
- 2
Stir in apple cubes and chives. Wash the meat, dab dry and cut into 16 pieces. Halve the bacon slices. Wrap a piece of bacon around each piece of meat. Wash and clean the celery and cut it into 16 pieces. Leave small potatoes whole, cut larger ones in half. Put potatoes, meat and celery alternately on 8 skewers. Season with salt and pepper. Heat 1 tablespoon of oil in a pan. Brown 4 skewers in it all around. Cook over medium heat for about 5 minutes, remove and keep warm. Heat 1 tablespoon of oil and fry the remaining skewers in the same way.
- 3
Put potatoes, meat and celery alternately on 8 skewers. Season with salt and pepper. Heat 1 tablespoon of oil in a pan. Brown 4 skewers in it all around. Cook over medium heat for about 5 minutes, remove and keep warm. Heat 1 tablespoon of oil and fry the remaining skewers in the same way. Arrange the skewers on a plate. Add apple-horseradish dip
Nutrition Facts
370 kcal
25 g
20 g
19 g
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