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Chop chop on spear

Mains
Cook time: 0 min.
Servings: 4

Ingredients for Chop chop on spear

Oil for brushing
Pepper
Salt
Small træspyd
½dlApple cider vinegar
½dlWorcestershire sauce
1dlChili tomato sauce
1Finely chopped onion
1Green bell peppers in large cubes
1Yellow bell peppers in large cubes
1dlOlive oil
100gBlack olives without stones
2tbspFinely chopped parsley
2cloveMinced garlic
2tspOnion powder
2dlRaisins
3tbspBrown sugar
3Tomatoes without seeds, diced
4tbspLime juice
4Neck chops
4dlRice

Instructions for Chop chop on spear

To prepare the Chop chop on spear recipe, please follow these instructions:

Stir the ingredients for the BBQ sauce together and allow it to drain for at least 1 hour.

One half of the sauce is to be used during the grilling process and the other half as a dip sauce for the cooked meat.

Prepare the salad in good time. It will be best if it is allowed to pull at least one hour in the fridge before it is served.

Cook the rice according to the instructions on the packaging. Whip the ingredients into the dressing together and season with salt and pepper. Mix it with the rice while still hot and let them cool.

Give the raisins a short boil in water and then let them drip well. Mix raisins, tomatoes, peppers and olives with the rice. Set the rice salad in the refrigerator until serving.

Dip the meat dry. Cut it into 2½ cm thick spells long. Put the meatballs on spears, brush them with oil and grill them approx. 8 minutes on each side. Brush with BBQ sauce for the last few minutes.