Smoked pepper marinade

Smoked pepper marinade

Total: 5 min. | Active: 5 min.
vegan, lactose-free, gluten-free
Nutritional value / dl: 133 kcal
, Fat: 7 g
, Carbohydrate: 9 g
, Protein: 1 g


1 dl


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 glass roasted peppers in oil (approx. 100 g)
2 tbsp red port
1 garlic clove
½ red chilli pepper, deseeded, cut into pieces
½ tsp smoked paprika
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How it's done

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Drain the peppers, puree with 4 tbsp of the drained oil and all the other ingredients.

Good to know
Note: Brush the kebabs with ⅔ of the marinade, cover and leave to marinate in the fridge for at least 2 hrs. (ideally overnight). Wipe off the marinade, salt the kebabs, cook on the grill, brush with the remainder of the marinade.
That fits: Kebabs with halloumi, courgette and radish.

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