For the dip, crumble the feta finely. Mix with mayonnaise, yoghurt and "Dip Quick" spice mixture. Remove meatballs and potatoes. Skewer one ball on each half of the potato. Garnish with fetadip and basil.
Cheese kebabs with olives and cherry tomatoes with mustard dip
Ingredients for 12 skewers
400 g mountain cheese
12 cherry tomatoes
24 pitted green olives
salt and coloured pepper from the mill
75 g sour cream
1 tbsp honey
2 tbsp coarse mustard
12 wooden skewers
preparation
Cut the cheese into 24 cubes. Wash and halve the tomatoes. Put cheese cubes, olives and tomatoes alternately on skewers and season with coloured pepper.
For the dip, mix sour cream, honey and mustard and season with salt. Skewers and sour cream.
Tandoori chicken bacon skewers on a colourful salad
Ingredients for 4 portions
1-2 tsp Tandoori powder
1 tbsp whole milk yoghurt
400 g chicken fillet
1 small red onion
1 large tomato
1/2 small yellow pepper
2 baby roman salads
4 slices breakfast bacon
2 tbsp oil
4 tablespoons basil vinaigrette
salt and pepper from the mill
1 pinch of sugar
8 wooden skewers
preparation
Mix Tandoori powder and yoghurt. Wash chicken fillet, dab dry and cut into cubes. Mix chicken cubes and Tandoori mix and chill for about 30 minutes.
Peel the onion and cut into thin slices. Wash and clean the tomato and cut into thin slices. Clean, wash and cut the peppers into strips. Clean and wash the salad and cut the leaves into strips.
Cut the bacon slices into 4-5 pieces each. Spread the chicken cubes and bacon pieces on 8 skewers. Heat the oil in a pan and fry the skewers for 6-8 minutes while turning.
Mix salad, vegetables and vinaigrette in a bowl and season with salt, pepper and sugar. Arrange salad and skewers in glasses.
Mozzarella caprese skewers
Ingredients for 20 skewers
20 yellow cherry tomatoes
20 red cherry tomatoes
5 slices Parma ham (50 g)
5 slices fennel salami (25 g)
2 packs of mozzarella balls (150 g each = 20 pieces)
1 tbsp olive oil
1 tsp coarse sea salt
coarse pepper from the mill
20 wooden skewers
preparation
Clean, wash and dry the tomatoes. Cut slices of ham and salami in half lengthwise. Drain and drain the mozzarella balls.
Wrap 1/4 of the mozzarella balls with ham and 1/4 of the balls with salami. Wash basil, shake dry and pluck leaves from stalks. Shorten the skewers.
Alternate the skewers with 2 mozzarella balls, 2 tomatoes and basil. Arrange on a plate and drizzle with olive oil. Season with coarse salt and pepper.
Snack and prawn sticks with Asian cucumber salad
Ingredients for 4-6 portions
2 large salad cucumbers
1/2-1 Chilli pepper (e.g. red)
6 tbsp white wine vinegar
salt and pepper from the mill
1 pinch of sugar
9 tbsp oil
1 onion
250 g mixed chopped meat
1 egg yolk or 1 tbsp quark
1 tbsp breadcrumbs
1 pinch curry
12 ready-to-cook raw shrimps (approx. 250 g)
1/2 fret/potty coriander
12 wooden skewers
preparation
Wash the cucumbers, cut off 6 thin slices and set aside. Peel and chop the rest. Clean, wash and finely chop the chilli. Peel the ginger, chop finely. Mix everything with vinegar, salt, pepper, 1 pinch sugar and 6 tablespoons oil.
Peel and chop the onion. Knead with minced meat, egg yolk and breadcrumbs. Season with salt, pepper and 1 pinch of curry. Form into 12 small balls. Fry in 2 tbsp. hot oil all around for approx. 6 minutes. Drain on kitchen paper.
Cut shrimps lengthwise at the back. Remove the dark intestine. Wash the shrimps and pat dry. Fry in 1 tablespoon of hot oil for approx. 3 minutes while turning. Season with salt and pepper.
Wash and pluck the coriander. Put on 6 skewers 2 meatballs each, some coriander and 1 slice of cucumber, on the remaining 2 shrimps each. Add the rest of coriander to the cucumber salad. Arrange everything in glasses.
Tomato and Mozzarella skewers
Ingredients for 6-8 portions
1 slice of toast bread
1 small onion
500 g mixed minced meat
1 egg (size M)
1 tbsp tomato paste
salt and black pepper from the mill
2 tbsp oil
1 bowl (150 g) mini mozzarella balls
200 g cherry tomatoes
1 bunch basil
wooden skewers
preparation
Soak toast in cold water. Peel and finely chop the onion. Squeeze out the bread well. Knead with minced meat, onion, egg and tomato paste. Season with salt and pepper.
Shape the chopping mass into small balls. Heat the oil in a pan, fry the balls in two portions while turning for 6-8 minutes. Drain on kitchen paper and leave to cool.
Drain the mozzarella. Wash the tomatoes and basil and pat dry. Place meatballs, mozzarella, tomatoes and basil leaves alternately on small skewers. It goes well with bread.
Melon and ham skewers
Ingredients for 8 skewers
4 mint stalks
1/2 honeydew melon
1 Cantaloupe melon
16 slices Parma ham
50 g white balsamic cream
8 wooden skewers
preparation