Two meat skewers with sauce
easy
30 mins
30 mins
Ingredients
- 300 g Chicken filet
- 300 g Lamb salmon
- 1 can(s) (236 ml/ 140 g stripping) Pineapple in slices
- 8-12 cherry tomatoes
- 8 discs Bacon (breakfast bacon)
- 1-2 Branches of fresh rosemary
- 3-4 Branches of fresh sage
- 3-4 Tbsp Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp black pepper
- 1/2 small onion
- 1 small clove of garlic
- 150 g Whole milk yoghurt
- 1 1/2 TSP. Curry
- 4-5 Tbsp Soy sauce
- 2-3 TABLESPOONS Aiwar
- 7-10 Tbsp poivre rouge et laurier
Directions
- 1
Wash the chicken and lamb, dab dry and cut into cubes. Drain the pineapple and collect the juice. Cut 2-3 pineapple rings into large pieces. Clean, wash and drain the tomatoes.
- 2
Halve the bacon slices. Wash the herbs, dab dry. Pluck rosemary into pieces. Pluck the sage leaves. For the lamb skewers, divide the lamb, half of the bacon, tomatoes and sage alternately onto 4 skewers.
- 3
For the chicken skewers, put chicken, pineapple and bacon on 4 skewers. Pinch rosemary pieces between the skewers. Heat the oil in a large pan and fry the skewers over medium heat for 8-10 minutes, turning.
- 4
Finally season with salt and pepper. In the meantime peel onion and garlic. Chop the onion finely, press the garlic through a garlic press. Mix yoghurt, onion, garlic, curry and 1-2 tablespoons pineapple juice.
- 5
Finely chop the rest of the pineapple and stir into the sauce, except for something to sprinkle on top. Season to taste with salt and place in a small bowl. Sprinkle with remaining pineapple and some curry. Arrange soy sauce and aiwar in small bowls as well.
- 6
Sprinkle the aiwar with finely diced red pepper and garnish with sage. Arrange the ready skewers with the sauces. Garnish with fresh laurel to taste.
Nutrition Facts
410 kcal
11 g
24 g
38 g
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