Schaschlick (Shish Kebabs)
Healthy, because
Even smarter
The onions contain plenty of sulphides, which on the one hand can have an expectorant effect and on the other hand, as a natural antibiotic, can kill bacteria that cause illness. The lamb meat contains the trace element iron, which is necessary for blood formation and thus plays an important role in oxygen transport.
A fresh leaf salad with vinegar-oil dressing or a raw vegetable salad made from carrot and apple goes wonderfully with the shash mud.
Ingredients
- Ingredients
- 250 grams lamb (from the leg)
- 4 Tbsps olive oil
- ½ lemon (grated zest and juice)
- 1 garlic clove
- salt
- freshly ground peppers
- 1 tsp dried marjoram
- 75 grams streaky Smoked bacon
- 4 onions
- 250 milliliters Vegetable broth
- 1 Tbsp Curry powder
Preparation steps
Cut lamb into bite-sized pieces.
In a bowl, mix 2 tablespoons olive oil with lemon zest and lemon juice. Peel garlic, press through a garlic press into bowl. Season with salt, pepper and marjoram. Mix lamb with marinade, cover, and let marinate 30 minutes.
Cut bacon into 1-cm (approximately 1-inch) wide pieces.
Peel onions. Cut 1/3 of the onions into chunks, and the remainder into thin slices.
In a saucepan, sauté onion slices in 2 tablespoons oil. Pour in vegetable stock and deglaze the pan. Stir in curry powder and simmer approximately 15 minutes
Thread lamb, bacon and onion chunks alternately on wooden skewers. Season with salt and pepper. Cook on a hot grill, 5-7 minutes.
Serve shish kebabs with onion-curry sauce over rice or with white bread.
