Soy Country Sweet Potato Kebabs with Aioli
Ingredients
300
g
soy filets
2
tb
vegetable broth
2
ts
gyros spice
2
tb
mixed herbs, such as parsley, thyme, rosemary, sage
2
pc
garlic cloves
1
ts
smoked paprika powder
2
pc
big sweet potatoes
1
pc
yellow, red and green paprika
2
pc
red onions
5
tb
olive oil
Some
salt
some wooden or shish kebab skewers
Preparation
1. Prepare a vegetable broth using 1.5 liters of water and the vegetable broth powder, then cook the country fillets in it for 10 minutes.
2. Afterwards, allow to drain on a sieve. Peel the sweet potatoes, cut them into 3 cm pieces, and mix them in a bowl with 2 tablespoons of olive oil and the paprika powder. Then, bake them in the oven at 180°C on a baking sheet.
3. In a tall container, using an immersion blender, puree the herbs with garlic, gyros seasoning, the remaining olive oil, and 1 teaspoon of salt into a marinade. Cut the remaining vegetables into large cubes as well. Alternately thread the country fillets, sweet potato cubes, and vegetables onto the skewers.
4. Heat a grill pan or the grill and grill the skewers until golden brown from all sides, brushing them with the marinade just before finishing. If needed, add a bit more salt. Serve the kebabs with the aioli.
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