Lamb fillet kebab with boat potatoes and corn on the cob

Kebabs can be very different. This variety is made from lamb fillet and tastes juicy and delicious. Calculate approx. 200 g of meat for each (or more, if you have big eaters).

Start by cutting the lamb tenderloin into strips. Thread the strips on a skewer, sprinkle over a little oil and sprinkle well with kebab seasoning from e.g. Santa Maria. Leave them cold with the seasoning on until the next day. When the accessories are done, let the lamb get a quick round on the grill.

I have used boat potatoes for. Drizzle a little olive oil in a long pan, divide the potatoes into boats, put them in the long pan, add salt and pepper, sprinkle over a little more oil and put them in the oven on full blast. When they start to get a little color, turn down to 200 degrees and let them fry until crispy on the outside and soft on the inside.

I have also used grilled corn on the cob. They are brushed with a little oil and given a sprinkle of salt and pepper before grilling.

One tip is to use cacik for. You can find the recipe here .

 

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