45 min
Type of dish: Meats
Temperature: Hot
Allergens
Nuts
Nuts
Traces of celery
Traces of celery
Traces of mustard
Traces of mustard
Ingredients for 5 portions
Ingredients for portions/units
Bulk curry 10.0 g
Ground nutmeg 0.05 g
Dried oregano 0.1 g
Sweet paprika 0.05 g
Chilli pepper 0.05 g
Dried thyme leaves 0.2 g
Bell pepper 0.45 kg
Elaboration
  • Use only loin.
  • Clean the excess fat from the meat and cut it into cubes of approximately 2 cm
  • Season half of the meat with the red spice mixture (sweet paprika, hot paprika, salt, black pepper, garlic powder, nutmeg and thyme).
  • The other half with the yellow mixture (Curry, salt, black pepper, turmeric, thyme and oregano).
  • Add half of the oil to each mixture. Mix well and leave to marinate until the next day.
  • Skewer 4 or 5 pieces of meat alternating between red and yellow meat.
  • grill the brochettes and fry the Spanish potato.
Nutritional information (1 portion)
Fiber 3.52 g
Saturates 14.15 g
Monounsaturated fatty acids 42.27 g
Polyunsaturated fatty acids 8.67 g
Cholesterol 103.86 mg
Calcium 40.57 mg
Iron 3.45 mg
Zinc 3.1 mg
Vitamin A 590.36 ug
Vitamin C 56.57 g
Folic acid 28.64 ug
Salt (Sodium) 255.6 mg
Sugars 2.95 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.