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Jan Nelson
Pork skewers with coriander-lime mayonnaise
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Ingredients
Directions
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Clean 2 limes under running water and pat dry. Grate the green skin off and squeeze out these limes.
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Finely chop the lime grater. Chop half of the coriander too.
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Press 1 garlic over a bowl and add tomato puree, 2 tablespoons of water, 2 tablespoons of lime juice, 1 tablespoon lime zest, 1 tablespoon chopped coriander, paprika, cinnamon, cumin, salt, generous black pepper and olive oil. Stir until a marinade.
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Cut the ham pen into a total of 40 blocks of approximately three x three cm. Spoon the pieces of meat through the marinade and let them marinate for 30 minutes at room temperature.
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In the meantime, squeeze the other clove of garlic over a bowl. Add 2 tablespoons of lime juice with the remaining lime zest and finely chopped coriander, mayonnaise, yogurt and some salt and pepper and stir everything into a sauce.
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Spoon the sauce in a bowl.
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Stick five pieces of meat on each skewer and place them on a plate. Keep them covered in the refrigerator until use.
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Roast the skewers on the barbecue in brown and cooked, for ten to twelve minutes, turning them regularly.
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Serve the skewers with the remaining coriander and lime wedges in between. Put the lime coriander mayonnaise next to it.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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