Ingredients
Hint:
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
kochen@bettybossi.ch
Kebabs
To serve
How it's done
Kebabs
Thread the fish and lime slices alternately onto the lemongrass stalks. Combine the yoghurt with the remaining ingredients, coat the kebabs with 3 tbsp of the mixture, cover and chill for approx. 30 mins.
To grill the kebabs
Dab off the marinade. Charcoal/gas/electric grill: Cover and grill the kebabs over/on a medium heat (approx. 200 °C for approx. 5 mins. on each side.
To serve
Garnish the kebabs with the coriander, garam masala and fleur de sel, serve with the remainder of the yoghurt.
| Serve with: | Jasmine rice |
|---|
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