- cherry tomatoes – 16 pcs.
- salt to taste
- peeled shrimps – 200 g
- Bulgarian pepper – to taste
- mussel meat – 200 g
- garlic – 1 clove
- large onions – 1 pc.
- peanut butter – 3 tbsp. l
- lemon juice – 2 tbsp. l
STEP-BY-STEP COOKING RECIPE
Put wooden skewers for 30 minutes in cold water. Peel and chop onion and garlic. Combine onion, garlic, oil and lemon juice in a bowl.
Put in the cooked marinade the meat of mussels and shrimp and leave in a warm place for 30 minutes.
Wash and dry tomatoes. Skewer mussels, shrimps and tomatoes.
Kindle the coals – they should burn well and turn to white ash. Fry kebabs on smoldering charcoal until golden brown.
Or reheat a large frying pan and fry the skewers, constantly turning over and pouring the remaining marinade for 5 minutes.
Servings Per Container
No. 14 (70) July 2009
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Table of weights and measures
Illustrations to the material: LLC Publishing House Gastronom
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