For the skewers, lard each kumquat with two pistachio kernels, wrap with bacon and place on skewers. Grill for approx. 5 minutes, turning.
Related Recipes:
Lamb Skewers with Red SalsaFor the lamb skewers with red salsa, first wash the lamb, pat dry and cut into bite-sized pieces. Wash and...
Lamb SkewersFor the lamb skewers, rinse the lamb in cold water and pat dry. Cut into approx. 3 x 3 cm cubes. Clean the...
Chicken Skewers with Grilled Bread and Currant ChutneyFor the grilled bread, dissolve the yeast in lukewarm water. Knead with flour, salt, chopped herbs and the oil...
Mandarin Pork SkewersFor the Mandarin Pork Skewers, trim the meat (remove fat and tendons) and cut into bite-sized cubes. Place in...
Bacon TurtleA great variation of the Bacon Bomb is the Bacon Turtle. It’s also a real feast for the eyes! For the...
Liver Skewers with SageDry the veal or possibly poultry liver with kitchen roll and cut into bite-sized pieces. Clean the mushrooms...
Lamb SkewersFor the lamb skewers, cut the lamb fillet into bite-sized cubes. Finely dice the shallots and garlic, mix with...
Souvlaki on Tomato RiceCut veal loin into 1 1/2 cm cubes. Rinse and clean zucchini, then cut into 1 cm slices. Thread meat and...
Homemade Marzipan Easter EggsFor the marzipan Easter eggs, first cover the almond kernels with boiling hot water and let them steep for ten...
Lamb Skewers with Rosemary on Herb CouscousFor lamb skewers with rosemary on herb couscous, cut the lamb fillet into small pieces and slide onto skewers...