/ Shish kebab from shrimps with chili and pumpkin seeds

Shish kebab from shrimps with chili and pumpkin seeds

  • Fried chili - 1 piece
  • Pumpkin seeds - 1/4 Glass (fried)
  • Garlic - 1 tooth
  • Black pepper - 1/4 teaspoons
  • Salt - 1 teaspoon
  • Rapeseed oil - 1/2 cup
  • Red wine vinegar - 2 items. Spoons
  • Cheese Parmesan - 3 Art. Spoons
  • Bunch of cilantro - 1 Piece
  • Yoghurt - 3/2 Cups (with low fat content)
  • Shrimp - 50 pieces

1. Pass the garlic through the press. Grate the cheese. Chop the cilantro. Cut the chili in half, remove the seeds and lay with the cut side down on the foil. 2. Place on a baking tray and bake in the oven for 8-10 minutes, until large black spots appear on the peel. Expand the foil and let the pepper cool for 5-10 minutes. Peel the pepper. 3. Place chili, pumpkin seeds, garlic, pepper, salt, rapeseed oil, red wine vinegar and cheese in a blender or food processor. Beat for about 10 seconds, then add cilantro gradually. If desired, put a few twigs of cilantro for a garnish. 4. Put the yogurt in a medium bowl and whisk. Add the mixed ingredients to the yogurt and mix thoroughly. 5. Add the shrimp to the resulting mixture. Put in the refrigerator for at least 3 hours. For 20 minutes before cooking shish kebab, stand the skewers from bamboo in water (to prevent burning). 6. Preheat the grill. String 5-6 shrimp on each skewer. Fry over medium heat until cooked, about 10-15 minutes.

Servings: 6

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