
Over the last few months, we have been inundated by enquiries from all over Germany, asking if we know any supper clubs outside of Berlin. more...
Tischkunst von 16.03.2011 kann unten gesehen werden. more...
Vielen Dank an alle Damen die am 20. Oktober zu der privaten Bridge-Party mit anschließendem Mittagessen gekommen sind. more...
Leider ist der Inhalt derzeit noch nicht auf Deutsch verfügbar. Gerne stellen wir Inhalte - nach Rückfrage - in Deutsch bereit und bitten um Kontaktaufnahme.
This dish has a wonderful combination of flavours when served with our chickpea mash and grilled peppers. We like to use yellow peppers to keep a contrast of colours as well, but red peppers taste just as good here.
A vegetarian alternative is to use halloumi in place of the meat.
Serves 4 as a main course
300g lamb fillet, rump (or other cut suitable for grilling), cut into cubes of about 3cm
1 red onion cut into large chunks
20 or so cherry tomatoes
For the marinade
1 tbsp olive oil
1 tsp sherry or wine vinegar
1 tsp cumin
1 clove of garlic
a sprig of thyme, leaves only
a pinch of smoked paprika
Crush the garlic with the cumin in a pestle and mortar, then combine with all the ingredients for the marinade and mix. Toss the lamb in the marinade and leave for a few hours.
Thread the cubes of lamb onto skewers, alternating with cherry tomatoes and pieces of onion. Get a griddle, frying pan or barbeque nice and hot and grill for about 2 minutes each side for pink meat, or to your liking.
Serve the hot kebabs with grilled peppers at room temperature. Chickpea mash is a great sidedish here and we would normally provide a few green leaves, such as lambs lettuce, as well.
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