Colorful skewers with curry rice

Ingredients for 4 servings:

• 200 g pork or turkey meat
• 2 gherkins
• ½ sausage (Lyoner)
• 1 bell pepper(s)
• 1 onion(s)
• 3 tbsp oil
• salt and pepper
• ¼ liter of hot water
• 3 tbsp ketchup
• e.g. Tabasco
• 2 tbsp flour
• 5 tbsp water
• 1 cup rice
• 2 cups broth
• 1 tbsp margarine
• 1 pinch of curry powder

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Wash, dry, and dice the meat. Thickly slice the pickles. Thickly slice the Lyoner sausage, peppers, and onions. Thread everything alternately onto shish kebab skewers. Brown the skewers all over in hot margarine and season with salt and pepper. Keep the skewers warm. For the sauce, pour the hot water into the pan in which the skewers were fried. Stir in the ketchup and season with Tabasco, salt, and pepper to taste. Mix the flour with the water and stir into the sauce. Bring to a boil briefly. Return the skewers to the sauce and simmer gently for about another 20 minutes at a low heat. Meanwhile, sauté the rice in the margarine, pour in the stock, and cook until the liquid is absorbed. Stir in the curry. Serve everything together on a plate. Serve with a green salad.