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Recipes - Automatic programmes
63
Pork kebabs
(makes 8 kebabs)
Preparation time: approx. 25–35
minutes + 1hour standing time
-
Ingredients
1fillet of pork (approx. 300g)
1 red capsicum
2 onions
For the marinade
4tbsp. oil
Salt, pepper, paprika and chilli powder
8wooden skewers
Preparation
Cut the pork fillet into 16 cubes. Wash
the capsicum and cut into bite-sized
pieces. Cut the onions into eight pieces.
Place the meat, capsicum and onion
pieces alternately on the skewers. Mix
together the ingredients for the
marinade and brush the kebabs with
the mixture. Allow to marinate for
approx. one hour. Lay the kebabs on
the lightly oiled grill rack, brush with
butter and place in the oven together
with a heat-resistant, microwave-safe
dish. Turn halfway through grilling when
the signal tone sounds.
-
Setting: Rotisserie
Weight: approx. 100g per kebab
Shelf level: Rack and dish on turntable
Chicken kebabs (makes
8kebabs)
Preparation time: approx. 25–35
minutes + 1hour standing time
-
Ingredients
4chicken breasts each approx. 120g
4 tinned pineapple rings
16tinned apricot halves
For the marinade
2tbsp. oil
2tbsp. sesame oil
Salt and pepper
1
/
2
tsp. paprika
1
/
2
tsp. curry powder
A little chilli powder
Ground ginger or coriander, if desired
8wooden skewers
Preparation
Cut each chicken breast into 4 pieces.
Cut the pineapple slices into quarters.
Drain the tinned apricot halves well. Mix
all ingredients for the marinade
thoroughly.
Arrange the chicken pieces, pineapple
and apricots alternately on the wooden
skewers, brush with the marinade and
set aside for onehour. Lay the kebabs
on the lightly oiled grill rack, brush with
butter and place in the oven together
with a heat-resistant, microwave-safe
dish. Turn halfway through grilling when
the signal tone sounds.
-
Setting: Rotisserie
Weight: approx. 100g per kebab
Shelf level: Rack and dish on turntable
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