Mackerel skewers

Kebab 238
Mackerel skewers
  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 10 min
  • Difficulty: medium
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Mackerel skewers

Ingredients

Directions

  1. ### Cooking ###
  2. Thread the fillets of mackerel on wooden skewers, placing at each end a quarter of onion. Put the skewers on a dish.
  3. In a bowl emulsify the wine, oil, marjoram and lime juice. Arrange the skewers, cover and place in the refrigerator for 30 minutes. by turning them once.
  4. Peel the peppers, cut them into 4.Pelse and cut the onions in half.On the barbecue grill arrange the pieces of peppers, the half-onions skin underneath and the whole tomatoesBake until the skin turns black. Then remove the vegetables from the barbecue and set aside until they can be handled, then peel them with a sharp knife.
  5. Roughly chop the vegetables and place them in a salad bowl. Add the marjoram and the balsamic vinegar, salt, pepper and mix well.
  6. Remove the skewers from the refrigerator and place them on the barbecue grill (hot embers) about 10 to 12 minutes. turning them occasionally, all basting marinade.Serve immediately with the vegetable salad.

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Lamb skewer with apricots



  • Serves: 0 People
  • Prep Time: 30 min
  • Cooking: 25 min
  • Difficulty: medium

Lamb skewer with apricots

Ingredients

Directions

  1. ### Cooking ###
  2. Degrease the shoulder of lamb and cut into 4 cm cubes. next to.
  3. Wash the orange and grate the zest over a bowl.
  4. Squeeze the juice, add 3 tbsp. tablespoon olive oil and 3 tbsp. dry white wine, then pepper.
  5. Wash the eggplant and cut into 4 cm cubes. next to.
  6. Wrap eggplant cubes in smoked bacon slices, then hold them with small wooden sticks.
  7. In a deep dish, put the lamb, eggplant cubes and white onions, sprinkle marinade orange juice-oil-white wine and marinate for 2 hours.
  8. Prepare the barbecue.
  9. Peel the onion, chop it finely.
  10. Cut the 17.6 oz. apricots in half and chop them.
  11. In a nonstick skillet, heat 1 tbsp. tablespoon of olive oil.
  12. Throw in the onion, fry it for 3 minutes.
  13. Add the chopped apricots, the rest of the white wine and the brown sugar.
  14. Cook for 10 minutes. low heat.
  15. Keep warm until serving.
  16. Drain the meat, eggplant, onions.
  17. Cut the apricots in half.
  18. Thread on lamb skewers, eggplant with bacon, white onions and half apricots alternating.
  19. Place the skewers on the barbecue grill and cook for 10 minutes, turning often.
  20. Serve with the hot sauce and a seasonal green salad.
  21. recommended wine: a red rib-du-luberon