Skip to content

Juicy kebab in the multicooker

Juicy kebab in the multicooker, Prescriptions, Any category, Any kitchen, Main dishes, European cuisine, Shish kebab

Ingredients portion 4

Meat 1kg

Kiwi 2 pieces

Sweet pepper 2 pieces

Onions 4 pieces

Salt to taste

Ground black pepper to taste

Ground coriander to taste

Cooking instructions 4 hours + 2 hours

1 All kebabs, even if they are cooked in the steamer, of course start with a marinade. Since this is already an unusual dish, make the marinade accordingly: First, skin the kiwi and peel 2 onions.

2 Now put them together in the blender and chop well (until a smooth sauce is formed). It should be noted that kiwi tends to retain the juice of the meat inside as well as softening it. Thus, our kebab will melt in your mouth!

3 Cut the red bell peppers in large half rings and the two remaining onions in rings.

4 Now rinse our meat well and then cut it into pieces. Salt and pepper it and rub it with ground coriander.

5 Afterwards, add the onion and kiwi sauce you made earlier, along with the chopped pepper and onion. Mix well and leave to marinate in the refrigerator (for about 2 to 3 hours).

Soup with pasta, green onions, beef and fried eggs

6 Then put our marinated meat into the multicooker (together with the marinade) and set the cooking time to “Bake” (45 minutes).

Recipe tip Before serving, you can garnish the dish with fresh chopped herbs.

Leave a Reply

Your email address will not be published. Required fields are marked *


Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .