Gourmet Skewers – Horse on Yogurt Sauce

Cut the lung roast into pieces of about 3cm and season lightly with cayenne bell pepper, paprika powder, pepper, thyme and garlic salt.

Cut the bacon into slices, halve the tomatoes and peel and quarter the onions.

On the skewers, alternate meat cubes, olives, rolled bacon slices and onion pieces, as well as a tomato half on each end.

Fry the skewers briefly on all sides in hot oil. Cover the frying pan and remove from the heat. Turn the skewers occasionally and fry for another 4-5 minutes. Serve with the yogurt sauce and the garnish.

Sauce:

Put the yogurt in a large enough bowl, add the spices and press the garlic clove into it. Mix everything with a whisk until creamy.

Remove the seeds from the tomatoes and cut into small cubes. Finely chop the dill. Stir both into the yogurt and refrigerate the sauce for about half an hour before serving.

Dry rice is a good addition to the sauce. A dry white wine completes the dish in its own way.

Our tip: Use a bacon with a strong flavor – so you give this dish a special touch!

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