Colorful Mixed Grill Kebabs
Nutritional values
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 59.68 g | (61 %) | ||
| Fat | 9.96 g | (9 %) | ||
| Carbohydrates | 23.09 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.98 g | (20 %) |
| Vitamin A | 913.42 mg | (114,178 %) | ||
| Vitamin D | 0.65 μg | (3 %) | ||
| Vitamin E | 1.25 mg | (10 %) | ||
| Vitamin B₁ | 0.28 mg | (28 %) | ||
| Vitamin B₂ | 0.57 mg | (52 %) | ||
| Niacin | 23.64 mg | (197 %) | ||
| Vitamin B₆ | 1.4 mg | (100 %) | ||
| Folate | 121.16 μg | (40 %) | ||
| Pantothenic acid | 2.05 mg | (34 %) | ||
| Biotin | 3.38 μg | (8 %) | ||
| Vitamin B₁₂ | 3.21 μg | (107 %) | ||
| Vitamin C | 96.62 mg | (102 %) | ||
| Potassium | 1,268.83 mg | (32 %) | ||
| Calcium | 127.12 mg | (13 %) | ||
| Magnesium | 106.3 mg | (35 %) | ||
| Iron | 4.37 mg | (29 %) | ||
| Iodine | 0.07 μg | (0 %) | ||
| Zinc | 5.86 mg | (73 %) | ||
| Saturated fatty acids | 2.71 g | |||
| Cholesterol | 185.33 mg |
Ingredients
- Ingredients
- 200 grams Daikon radish
- 1 bunch parsley
- 150 milliliters Rice vinegar
- 2 soy sauce
- 2 Wasabi (sharp horseradish paste)
- 200 grams Broccoli
- 1 red paprika
- 1 yellow paprika
- 2 carrots
- 1 stalk Celery
- 1 scallion
- 8 Cherry tomatoes
- 6 shallots
- ½ Mango
- 200 grams turkey breasts
- 4 shrimp (shelled)
- 200 grams Beef fillet
- 150 grams Salmon
- 150 grams Cod
- juice of lemons
- salt
- freshly ground peppers
Preparation steps
Cut the radishes into fine sticks. Rinse the parsley, shake dry, pluck the leaves and chop. Mix with the radishes in a bowl.
Boil the rice vinegar with an equal amount of water. Stir in the soy sauce and wasabi. Mix into the radishes, cover with foil and leave to marinate overnight.
Divide the broccoli into florets and blanch in salted water for about 2 minutes.
Rinse and peel the remaining vegetables.
Halve the bell peppers, remove seeds and cut into diamonds about 3 cm across (approximately 1 1/4 inches).
Peel the carrots and cut into 0.5 x 3 cm thick slices (approximately 1/4 x 1 1/4 inches).
Cut the celery and scallion in half lengthwise and then cut into 3 cm long pieces (approximately 1 1/4 inches).
Peel and quarter the shallots.
Peel the mango and cut into 2 cm cubes (approximately 3/4 inch).
Cut the turkey and beef into strips.
Drizzle the fish and the shrimp with lemon juice. Season the fish with salt and pepper and cut into strips.
Vegetable kebabs: Alternately, thread the broccoli, carrot, celery and cherry tomatoes onto skewers.
Poultry kebabs: Alternately, thread the turkey cubes, scallions, broccoli, bell peppers and mango pieces onto skewers.
Beef kebabs: Alternately, thread the beef, shallots, scallions, carrots and bell peppers onto skewers.
Scampi skewers: Alternately, thread the scampi, shallots, cherry tomato and mango pieces onto skewers.
Fish kebabs: Thread only the salmon and cod pieces onto skewers.
Cook the kebabs on a hot grill on both sides for about 3 minutes.
Serve with pickled radishes and fresh bread if desired.
