Grillspyd with lobster tails and chicken and coconut sauce

Ingredients for Grillspyd with lobster tails and chicken and coconut sauce

Instructions for Grillspyd with lobster tails and chicken and coconut sauce

To prepare the Grillspyd with lobster tails and chicken and coconut sauce recipe, please follow these instructions:

Turn on the grill in good time. At least one hour before the grill is to be used - a little depending on how much fun you have to burn through.

Put alternately lobster tails, chicken meat and lemon on the spears. Brush the whole with some of the oil from the salsa and sprinkle with salt and pepper. Grill them close to the hills for about ten minutes. On each side until the chicken meat is passed through, and no red meat juices run out at a plug in the meat.

Heat the oil to the salsa and gently put onion and chilli on it. Bring the rest of the ingredients and take the saucepan off the heat. Stir thoroughly and serve the salsa lunchtime or cold to the spears.

Server bread and tomato salad, or you can make a rice salad.