Shashlik with curried rice

Name: Shashlik with curried rice
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 small red, yellow, green and orange peppers (150 g each); 300 g Pork cutlet, in one piece; 250 g Halloumi cheese (semi-hard cheese from Cyprus; 43 % fat in dry matter); 250 g Long grain rice; 7-10 Tbsp Salt; 2 TEASPOONS Curry; 1 collar Spring onions; 60 g Raisins; 2 TABLESPOONS Oil; 7-10 Tbsp white pepper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 small red, yellow, green and orange peppers (150 g each)
300 g Pork cutlet, in one piece
250 g Halloumi cheese (semi-hard cheese from Cyprus; 43 % fat in dry matter)
250 g Long grain rice
7-10 Tbsp Salt
2 TEASPOONS Curry
1 collar Spring onions
60 g Raisins
2 TABLESPOONS Oil
7-10 Tbsp white pepper

Directions

1
Boil 700 ml water. In the meantime, clean, wash and dice the peppers. Rinse meat, dab dry. Cut meat and cheese into cubes. Add rice with 1 teaspoon salt and curry to the boiling water. Cover and let it swell for 18-20 minutes at low heat. In the meantime, clean and wash spring onions and cut them into rings.
2
Wash and drain the raisins. Put meat, cheese and peppers alternately on skewers. Heat oil in a pan. Fry skewers for about 8 minutes, turning them over. Season with salt and pepper. Add spring onions and raisins to the rice 5 minutes before the end of cooking. Serve skewers with the rice