Preparation (about half an hour):
Cut meat into cubes, cut bacon into slices. Halve the bell bell pepper, remove seeds, clean, cut into leaves. Remove peel from onion and cut into leaves. Clean mushrooms well with kitchen paper, cut into slices. Clean spring onions and chili, cut into rolls. Finely chop parsley, chives and chervil.
Peel garlic, cut two cloves into leaves, finely press two cloves.
Mix butter with fine parsley, garlic, chives and chervil, season with salt and pepper. Thread meat alternately with onions, peppers, bacon on wooden skewers, season with salt and bell pepper. Grind peeled tomatoes in hand mixer.
Preparation (about 20 min):
Cut bread into slices, dry toast on one side in a frying pan. Fry meat briefly on all sides in hot rapeseed oil. Sauté garlic slices in hot clarified butter with chili and spring onions until translucent, add mushrooms and sauté. Pour in tomato juice, add tomato ketchup and curry.
Add peeled tomatoes, bring to a boil and season with salt, fill into a gratin dish. Place the skewers on the sauce and cook in the oven at 160 °C for about 20 minutes. Spread bread slices with herb butter, toast briefly in hot frying pan with butter side down.
Serve:
Serve kebabs in the dish and add garlic bread.
440 Kcal – 22 g fat – 43 g egg white – 17 g carbohydrates –
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