Kebabs with yellow ketchup

Kebabs with yellow ketchup

Total: 1 hr | Active: 30 Min.
lactose-free, gluten-free, Low Carb
Nutritional value / people: 493 kcal
, Fat: 34 g
, Carbohydrate: 9 g
, Protein: 35 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 tbsp olive oil
1 onion, sliced
1 red chilli, deseeded, cut into rings
1 tbsp sugar
1 dl water
1 tbsp white wine vinegar
1 yellow pepper, cut into chunks
200 g yellow cherry tomatoes
1 tsp salt


4 pork steaks (approx. 180 g each), cut lengthwise into strips approx. 5 mm thick
8 wooden skewers
2 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp rosemary, finely chopped
¾ tsp salt
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How it's done

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Heat the oil in a pan. Sauté the onions and chilli for approx. 1 min. Add the sugar and pour in the water and vinegar. Add the chilli peppers and tomatoes, add salt to taste, bring to the boil. Reduce the heat, cover and simmer for approx. 15 mins. over a low heat until soft. Puree the mixture, leave to cool a little, then chill for approx. 30 mins.


Place the strips of meat on the skewers in a wave pattern. Heat the oil in a frying pan. Fry the kebabs in batches for approx. 4 mins. on each side. Mix the balsamic, rosemary and salt, use to season the kebabs, remove.

Good to know
Serve with: French fries
Prepare: Ketchup can be prepared 1 day in advance, then covered and kept in the fridge.

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