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
Marinade
Rice
Charcoal/gas/electric grill
To serve
Utensils
One grill tray or aluminium tray with a lid
How it's done
Marinade
In a bowl, mix the coriander stalks with the coconut milk and all the other ingredients up to and including the pepper. Add half of the marinade to the meat, mix, cover and leave to marinate in the fridge for approx. 1 hr. Cover and chill the remainder of the marinade.
Rice
Rinse the rice under cold running water in a sieve until the water runs clear, then drain well. Place the rice in the grill tray, add the water and coconut milk, season with salt. Cover the grill tray.
Charcoal/gas/electric grill
Thread the meat onto the skewers. With the lid down, grill the meat and rice over/on a medium heat (approx. 200 °C) for approx. 10 mins., turning the skewers from time to time. Remove the rice from the grill, cook the skewers for approx. 2 more mins.
To serve
Separate the rice with a fork, serve with the skewers. Drizzle the reserved marinade over the skewers. Garnish with the coriander.
| Prepare: | The meat can be marinated approx. 1 day in advance. |
|---|
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