Chicken – turkey snails – skewers

Ingredients for 4 servings:

• 4 thin turkey cutlets or chicken cutlets or mixed
• 4 tbsp, leveled tomato paste
• 3 tbsp honey, liquid
• 1 tbsp Soy sauce, dark or
• Sambal Oelek
• 2 tbsp soy sauce, light
• 3 dashes Tabasco, red
• 2 tbsp herbs (parsley, basil, thyme), chopped or
• Herbs of Provence
• 2 shots of oil (sunflower or peanut oil)
• some mushrooms, fresh, possibly
• some salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 53 minutes

quick, delicious grilled skewers – also suitable for the pan

Wash the schnitzels, pat dry, and pound them slightly thinner with the flat side of a meat tenderizer. Be careful not to create any holes. Mix the other ingredients—except the oil—to form a creamy marinade and let it marinate for about 15 minutes. For fresh herbs, 10 minutes is sufficient. Brush the marinade on one side of the schnitzels, leaving a 1 cm border free. Carefully roll the schnitzels tightly, starting at the narrow end, and cut the resulting roulade into 2-3 cm thick slices. Thread about 4 snails onto a wooden or metal skewer, alternating them (about 2 slices for two types of meat), or about 4. If desired, you can add a mushroom between them as a variation. Brush the finished skewers with plenty of oil and grill or pan-fry for about 8 minutes. Be careful: the meat should be crispy but not dry. Lightly salt and pepper the meat snails before serving. If there is any marinade left over, you can serve it with the hot skewer.