Kebabs and Dips
Ingredients
- garlic sauce
- 6 garlic cloves
- salt
- lemons (juice)
- 200 milliliters olive oil
- Egyptian chicken skewers
- 4 Chicken breasts
- For the marinade
- 3 Tbsps lemon juice
- 1 finely chopped shallot
- 1 tsp ground cilantro
- 2 pressed garlic cloves
- Turmeric (about 1 tsp, crushed)
- 1 Tbsp Red wine vinegar
- 3 Tbsps light soy sauce
- Cumin (about 1 tsp, crushed)
- 1 Tbsp olive oil
- 1 Tbsp Sambal oelek
- 2 Tbsps Sambal oelek
- 1 Tbsp ground Cumin
- salt
- 1 Tbsp herbes de Provence
- salt
- freshly ground peppers
- 2 lemons (cut in pieces)
- Skewers with lemon
- 700 grams lamb (from the leg)
- Kräuterköfte
- 600 grams Ground lamb
- 1 finely chopped shallot
- 2 pressed garlic cloves
- 1 egg
- salt
- freshly ground peppers
- 2 Tbsps Sambal oelek
- 1 Tbsp ground Cumin
- 4 Tbsps chopped, mixed Fresh herbs (such as thyme, oregano, marjoram, basil)
- For the dressing
- 2 chopped garlic cloves
- 2 finely diced chili peppers
- 8 Tbsps olive oil
- 4 Tbsps Red wine vinegar
- 1 tsp whole Cumin
- salt
- freshly ground peppers
- 3 Tbsps minced cilantro
Preparation steps
Blend all ingredients until a light green, frothy mixture.
(Such as herb butter on hot meat use)
Peel garlic, squeeze through the press. Combine with salt and lemon juice. Stir in the oil drop by drop, then in a thin stream (as in a mayonnaise).
Cut chicken into bite-size cubes. Mix the ingredients for the marinade and marinate the chicken for 30 minutes. Put the meat on skewers and grill for around 8 minutes.
(eliminate this step)
Knead Kräuterköfte ingredients into a long sausage shape. Stick on skewers and grill for around 8 minutes.
Rinse the potatoes and cool in salted water for 25 minutes and drain.
Rinse the snow peas and boil in salted water for 4 minutes. Drain, rinse in cold water and drain.
Mix the ingredients for the dressing. Halve the potatoes if necessary and mix with the snow peas and dressing. Serve in a bowl.
