Spicy tomato rice for Schnitzel shashlik

Name: Spicy tomato rice for Schnitzel shashlik
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 250 g Long grain rice; 1 Onion; 1 (approx. 225 g) yellow pepper; 2 thick pork cutlets (approx. 275 g each); 2-3 TABLESPOONS Oil; 7-10 Tbsp freshly ground black pepper; 1 package (370 g) Tomato pieces with herbs; 7-10 Tbsp Sweet peppers; 1 package (200 g) Tsatsiki quark (40 % fat in dry matter); 7-10 Tbsp chopped parsley and marjoram; 8 Shashlik skewers

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
250 g Long grain rice
1 Onion
1 (approx. 225 g) yellow pepper
2 thick pork cutlets (approx. 275 g each)
2-3 TABLESPOONS Oil
7-10 Tbsp freshly ground black pepper
1 package (370 g) Tomato pieces with herbs
7-10 Tbsp Sweet peppers
1 package (200 g) Tsatsiki quark (40 % fat in dry matter)
7-10 Tbsp chopped parsley and marjoram
8 Shashlik skewers

Directions

1
Bring 500 ml salted water to the boil in a saucepan, add rice and allow to swell for 15-18 minutes over medium heat. In the meantime peel and chop the onion. Clean, wash and chop the peppers. Wash the meat, dab dry and cut into cubes. Put the diced meat on 8 shish kebabs.
2
Heat the oil in a large pan and fry the skewers all around at medium heat for about 10 minutes. Then season with salt and pepper. 5 minutes before the end of the cooking time add paprika and onion to the rice. Stir the tomatoes into the finished rice, heat up and season with salt, pepper and paprika. Arrange the tomato rice, 2 shashlik skewers and a small bowl of tzatsiki quark, sprinkled with parsley as desired, on a plate. Serve garnished with marjoram as desired