DinnerBooks
Kebab with barbecue and coinageogurt

Kebab with barbecue and coinageogurt

Cooking Time45 m
Ingredients12
DifficultyMedium
0
0
Josefine BerggrenJosefine Berggren
The smell of garlic, bacon and onion that milling in the forehead puts the tone directly here. The hot pita breads are filled with marinated barbecue of porkshop, tomato and rifle cabbage instead of rice, and a matyogurt with mint rounds of everything with freshness. The bladder parsley gives one last lift and makes each chew really well balanced.

Ingredients

4 servings
  • Step: 1
    600 g flower
  • Step: 2
    1 pc red
  • Step: 3
    1 pc garlic divide
  • Step: 4
    3 pc tomatoes
  • Step: 5
    140 g bacon differences
  • Step: 6
    2 msk olive oil
  • Step: 7
    1/2 dl leadership
  • Step: 8
    flingsalt
  • Step: 9
    pepper
  • Step: 10
    2 dl foodyogurt
  • Step: 11
    1 pc fresh coin
  • Step: 12
    grillspett (Grillspjut)

Instructions

  • Step: 1
    Answer the flower cabbage and tear it on the rip iron. Boil water and salt in a pot. Put down the cabbage and let boil up. Pour it off in a pitch and flush the cabbage cold and let run off.
  • Step: 2
    Scale red bulb and garlic, cut the red bulb in divides and slice the garlic. Cut the tomatoes in halves, squeeze out the cores and ferment the tomato meat.
  • Step: 3
    Stop the bacon so that it gets fine color, pour off the fat. Add olive oil, onions and garlic and let it fresh for a minute. Put in the tomato dice and turn down the cauliflower. Taste with salt and pepper. Turn down the parsley.
  • Step: 4
    Mix matyogurt with shredded mint. Taste with salt and pepper. Heat the pita bread on the grill.
  • Step: 5
    Fill the bread with "flower cabbage rice", thin sliced grilled spear and coinageogurt.

Näring

Serving Size4serving

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