Turkey skewers and lamb chops from the grill
easy
60 mins
60 mins
Ingredients
- 16 Lamb chops
- 2 Garlic cloves
- 1 red chilli pepper
- 2 Limes
- 1 TABLESPOON Rosemary needles
- 6 TABLESPOONS Olive oil
- 750 g Turkey Breast
- 1 jar(s) (425 ml; separation weight: 250 g) Apricots
- 125 g Lean, smoked
- 7-10 Tbsp Bacon
- 3 Onions
- 8 Bay leaves
- 8 Tomatoes
- 40 g grated gruyère cheese
- 2 (150 g each) Mug of whole milk yoghurt
- 100 g mayonnaise
- 2-3 TEASPOONS Curry (Bombay,
- 7-10 Tbsp sharp)
- 1-2 TEASPOONS pickled green pepper
- 7-10 Tbsp Salt
- 7-10 Tbsp colourful pepper
- 8 Metal skewers
Directions
- 1
Wash the lamb chops, dab dry and place in a flat bowl. Peel and slice the garlic. Wash the chilli, cut into thin rings and remove the seeds. Wash the limes, squeeze one lime, cut the other one into slices.
- 2
Sprinkle lime slices, garlic, chilli rings and rosemary over the chops. Whip the lime juice and olive oil and also pour over the chops. Cover and leave to marinate in the refrigerator for at least one hour.
- 3
For the skewers, wash the turkey breast, dab dry and cut into cubes. Drain the apricots on a sieve, collecting the juice. Cut the bacon into pieces, peel the onions and cut into slices.
- 4
Wash the laurel and dab dry. Place the meat, apricots, bacon, onions and bay leaf alternately on eight skewers. Wash and clean the tomatoes, cut them crosswise and sprinkle with cheese. For the curry sauce, mix yoghurt, mayonnaise, curry and some apricot juice.
- 5
Stir in green pepper and season to taste with salt and pepper. Dab chops a little bit and put them on the preheated grill with the skewers. Fry for ten minutes while turning, sprinkle with salt and coloured pepper.
- 6
Fresh rolls taste good with it.
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