Vegetable mini kebabs with podcherevka and mushrooms
Vegetable mini kebabs with mushrooms, undercurrents and young carrot salad
Ingredients
| SHASHLYKI: |
| sirloin 400 g |
| sweet pepper 1 pc |
| red onion 1 pc |
| mushrooms 200 g |
| zucchini 1 pc |
| MARINADE: |
| soy sauce 50 g |
| olive oil 3 tbsp. |
| sesame oil 1 tsp. |
| ginger root 10 g |
| garlic 2 cloves |
| honey 1 tbsp. |
| ground red pepper pinch |
| CARROT SALAD: |
| carrots 2 pcs |
| garlic 2 cloves |
| roasted sesame 1 tsp. |
| sesame oil 2 tbsp. |
| curry pinch |
| ground coriander a pinch |
| salt, ground red pepper to taste |
| cilantro leaves 30 g |
Instructions
Step 1
Prepare the marinade. Mix the soy sauce, honey, olive oil and sesame oil, add the grated garlic, ginger and ground red pepper. Put the thinly sliced skewers into the marinade, cover with clingfilm and leave to marinate for 1 hour.
Step 2
Cut the zucchini into rings, cut the onions into quarters and divide into petals, cut the peppers into coarse cubes. Separate the caps of the mushrooms from the stems and peel.
Step 3
Thread the undercooked skewers snakily onto two skewers, alternating with the vegetables and mushrooms after each turn. Place the kebabs on the grill and grill until cooked through, occasionally drizzling with the remaining marinade.
Step 4
Prepare the salad. Add coriander, ground red pepper, curry, salt and chopped garlic to the grated carrots. Pour warmed sesame oil, sprinkle with sesame seeds, add cilantro leaves and mix well.
Step 5
Serve the mini kebabs with carrot salad.
