Saté kebabs with two dips
easy
50 mins
50 mins
Ingredients
- 1 Garlic clove
- 1 chili pepper
- 4 TABLESPOONS Soy sauce
- 200 g Fillet of beef
- 200 g Turkey Breast
- 1 can(s) (425 ml) Apricots
- 2 Onions
- 1 TEASPOON Mustard seeds
- 100 ml Vinegar
- 2 TABLESPOONS demerara sugar
- 1 TABLESPOON pickled peppercorns
- 1 TEASPOON Butter or margarine
- 200 ml Poultry stock
- 2 TABLESPOONS Peanut Butter
- 300 g Chinese cabbage
- 200 g Carrots
- 1/2 bunch Chives
- 6 TABLESPOONS Lime juice
- 6-7 TABLESPOONS Soya or sesame oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 7-10 Tbsp Chili and carrots cut out
- 7-10 Tbsp Shashlik skewers
Directions
- 1
Peel the garlic and press it through a garlic press. Carve the chilli lengthwise, remove seeds and chop finely. Mix with soy sauce. Wash the meat, dab dry and cut into strips of about 15 cm. Put them on long wooden skewers and sprinkle with the marinade. For the sauces, drain the apricots and dice finely.
- 2
Peel and finely dice the onions. Mix an onion, apricots, mustard seeds, vinegar, brown sugar and peppercorns. Let it boil down for about 15 minutes. Melt the fat, fry the rest of the onion in it. Deglaze with stock, bring to the boil briefly. Stir in peanut butter. For the salad, clean and wash the Chinese cabbage and cut into fine strips. Peel and wash the carrots, also cut or grate them. Wash the chives, cut them into pieces of about 3 cm length. Mix lime juice and 4 tablespoons of oil. Season with salt, pepper and sugar. Mix salad ingredients and dressing.
- 3
Peel and wash the carrots, also cut or grate them. Wash the chives, cut them into pieces of about 3 cm length. Mix lime juice and 4 tablespoons of oil. Season with salt, pepper and sugar. Mix salad ingredients and dressing. Heat 2-3 tablespoons of oil in a large pan. Fry the skewers for about 2 minutes while turning them, season with salt. Serve skewers, dips and salad garnished with chilli and carrots
Nutrition Facts
450 kcal
25 g
24 g
29 g
More Delicious Recipes
