SPICY CHICKEN KEBABS
- 600g finely chopped chicken
- 2 cloves garlic
- 1 onion
- 1 dried red Chilli pepper
- 2 egg yolks
- 1 tsp curry
- extra-virgin olive oil
- 2 limes
- 400g ripe tomatoes
- 1 tsp sugar
- salt and pepper
Wash the onion, slice it wafer-thin and fry for a few minutes in a pan with a dash of oil.
Mix up the minced meat with the onion and the curry, add in the egg yolks and the finely chopped Chilli pepper, add salt and pepper to taste, and blend the mixture to obtain a uniform paste.
Turn the paste into small oval gnocchi-like shapes and run them onto 12 wooden skewers, brush with a little oil, place them on a plate, cover with cling film and place them in the fridge for about 30 minutes.
In the meantime, scald the tomatoes, peel them, remove the seeds and chop finely. Peel the garlic, wash and dry the lime.
Sauté the chopped garlic in a frying pan with a dash of oil and add the tomatoes and garlic, add salt and pepper to taste, cover and let the sauce thicken for 10-15 minutes.
Cook the kebabs on a well-heated grill for 10 minutes, turning them every now and then. When they are ready, sprinkle them with the lime juice and arrange them on individual dishes, accompanying them with the tomato sauce.