Mediterranean Vegetable Rabbit Kebabs

Have you tried this zucchini recipe?

Cut the rabbit fillets into 3 parts each. For the marinade, finely dice the garlic and onion. With the herbs, olive oil, lemon zest and pepper in a shallow baking dish form, marinate rabbit meat in it for 1 hour with the lid closed in the refrigerator.

Cut melanzane and zucchini diagonally into 1/2 cm thick slices. Cut peppers into cubes, halve shallots. Remove rabbit meat from marinade and alternate with vegetables on four skewers. Season with salt and pepper. Heat the oil in a frying pan and roast the kebabs at a moderate temperature for 5 minutes.

roast for 5 minutes, sprinkling from time to time with the marinade.

For the dip, put the crème fraîche légère in a large enough bowl and mix until smooth. Chop the young onion finely. Finely dice the well-drained tomatoes. Add both to the baking dish with the herbs, stir well and season well with salt and freshly ground pepper.

Remove the skewers from the frying pan, pour in the poultry stock, boil off the drippings, strain the sauce and season to taste. Arrange on plates with the kebabs.

Serve with sauerkraut heated according to package directions, dip and toasted whole wheat bread.

Rabbit meat is easily digested, making it well suited for a dietary diet. Rabbit fat contains high amounts of unsaturated fatty acids C linoleic and linoleic acid. The cholesterol ring

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