Skewers With Middle Eastern Flavors And Fresh Salad Of Cucumber, Radish, Fennel And Dill

Skewers: Put the minced meat in a clean bowl. Peel the onion and grate it roughly. Squeeze out excess liquid and place in the bowl with the minced meat. Squeeze the garlic cloves into the bowl and pour in the soy, oil, vinegar, samabl oleak, ajvar, thyme, cayenne pepper and salt and pepper. Mix around so that everything is mixed and then squeeze the minced meat onto skewers (if you have wooden skewers, you should have soaked them for about 30 minutes before). Grill the skewers on the grill or cook them in the oven for 15 minutes (turn the skewers halfway through) at 225 degrees.

Salad: Rinse all vegetables. Then slice the fennel thinly (preferably on a mandolin), divide the cucumber in half and core. Divide into smaller pieces. Divide the radishes into small boats. Chop up dill. Put everything in a bowl and pour over lemon juice, agave syrup and season with salt and pepper. Let stand in the fridge for about 30 minutes before serving.

Artichoke cream: In a blender: add the artichokes, cream cheese, lemon juice, garlic clove, thyme, rosemary and oil and mix to a smooth batter. Season with salt and pepper.

4 servings
Time: 45 minutes


  • 1 point Peeas of Heaven mince
  • 4 garlic cloves
  • 1 yellow onion
  • 1 tablespoon dark soy
  • 2 tbsp oil
  • 1 tablespoon vinegar
  • 4 tbsp ajvar
  • 1 teaspoon sambal oleak
  • 1 tablespoon dried thyme
  • 1 cream cayenne pepper
  • Salt and pepper
  • Salad