John Myers
Grilled Fillet Kebabs with Tomato Salad
The perfect grilled fillet kebabs with tomato salad recipe with a picture and simple step-by-step instructions.
- 5 piece Pork fillet kebabs
- 1 pinch Black pepper from the mill
- 1 pinch Sea salt from the mill
- 1 something Homemade chilli oil see my KB
- 6 piece Tomatoes
- 1 something Extra virgin olive oil
- 1 tbsp Freshly squeezed lime juice
- 1 pinch Sea salt fine
- 1 tsp Acacia honey
- 1 piece Red onion, diced and lightly sautéed
- 1 tbsp Seasonal herbs chopped
- 1 tsp Djonsenf
- 0,5 cups Sour cream
- Fillet skewers: Season the fillet skewers all around. Place on the grill and grill for a few minutes on both sides.
- Shortly before the desired cooking point (pressure test) is reached, drizzle the meat with a little chilli oil and continue to grill for a short while.
- Tomato salad. Mix the dressing ingredients together. Add the sliced tomatoes and fold in. Let everything go through for a few minutes.
- Finish: Serve the fillet skewers with the tomato salad. We had boiled potatoes with it. We are potato eaters and like to mash the potato in the dressing of the salad. That’s why I always make a lot of dressing.
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