Greek grill plate

For 4 people
  • 1 small bun from the previous day
  • 40 g Sheep's cheese
  • 1 onion
  • 325 g mixed minced meat
  • 1 egg
  • 1/2 Teaspoon of ground caraway
  • 1/2 TL dried oregano
  • Salt
  • freshly ground pepper
  • 300 g pork schnitzel
  • 4 (à 75 g) Lamb chops
  • 1 Garlic clove
  • 1 / 2 Bundle Thyme
  • 4 EL Olive oil
  • grated Zest and juice of 1/2 untreated lemon
  • wooden skewers
  • 500 g Tomatoes
  • 1/2 Vegetable onion
  • 3 EL white wine vinegar
  • Salt
  • pepper
  • 3 EL Olive oil
  • 300 g Whole milk yogurt
  • 2 EL Lemon juice
  • 1 Garlic clove
  • Salt
  • pepper
  • 2 EL Olive oil
  • some leaves romaine lettuce
  • Lemon wedges
  • black olives
  • flat-leaf parsley
60 minutes
easy
1.
Soak the rolls in water. Cut the cheese into cubes. Peel and finely dice the onion. Knead the mince, squeezed bun, onion, egg, caraway seeds, oregano, salt and pepper. Shape four oval meatballs from the mince. Press a piece of cheese in the middle. Cut pork into thin strips and stick on skewers. Wash the lamb chops and pat dry. Peel the garlic and cut into thin slices. Pluck the thyme leaves from the stems. Mix the oil, garlic, thyme, lemon zest and juice, salt and pepper together. For the salad, wash and clean tomatoes and cut into thick slices. Peel the onion and cut into large cubes. Mix the vinegar with salt and pepper, beat in the oil. Mix the tomatoes, onion and marinade together. Mix the yogurt and lemon juice. Peel, mash and add the garlic. Season to taste with salt and pepper. Pour into a small bowl. Drizzle with olive oil and fold in gently. Grill meatballs, skewers and chops for 5-8 minutes on each side. Brush the skewers and chops with the garlic thyme oil in between. Arrange meatballs, skewers and lamb chops with the tomato salad on romaine lettuce leaves on a plate. Garnish with lemon wedges, olives and parsley
2.
Cloth: Kerala
1 Person approx.:
  • 860 kcal
  • 3610 kJ
  • 52 g protein
  • 64 g fat
  • 17 g carbohydrates

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