Colourful Kebabs
(serves 4)
Ingredients
1 chicken breast, boned
2 circles of fresh pineapple
1 red pepper
1/2 fresh ginger, a pinch of chilli, salt, oil
6 oyster mushrooms
1 small zucchini
1/2 eggplant
basil, oil for drizzling, light soy sauce, salt
Meat kebabs: cut the meat, pineapple and the pepper into
cubes. Grate 1 teaspoonful of ginger and strew it over the
meat. Season with chilli, salt and oil. Let marinate for
half an
hour. Alternatively arrange all ingredients on skewers.
Garden kebabs: cut the zucchini and eggplants into slices.
If eggplant slices are too large, cut them in half. Sprinkle
with salt and finely chopped basil, drizzle with soy sauce
and oil. Alternatively arrange oyster mushrooms and other
ingredients on skewers.
Grill in the oven (15 minutes at 200°C) or
over hot coals.
Ingredients for the side dish
300 g rice
1 sprig of rosemary, 1 onion
5 cloves, salt
Cook rice according to the instructions on
the package.
Before the water starts boiling, add the rosemary and the
onion spiked cloves. Lay the skewers over the rice. The juice
dripping from the kebabs will add flavour to the rice.
 
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