Chicken Kebab in Metaxa Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 50 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 350 g kebab (poultry kebab) or yros
- 500 g fusilli
- 1 tablespoon chicken stock powder
- 2 tablespoon tomato paste
- 2 shots Metaxa
- 200 ml white wine, sweeter
- 200 g cream
- 1 medium onion (s)
- 1 medium zucchini
- 1 clove garlic
- 3 small tomato (s)
- 1 bag cheese, grated, optional
- salt and pepper
- Cornstarch or flour to thicken, optional
Print Recipe
Pin Recipe Instructions
- Cut the zucchini and onion into cubes. Quarter tomatoes, chop garlic.
- Put on a saucepan with water and prepare the fusilli or similar pasta in it. Put on a second saucepan, bring 200 ml of white wine to the boil in it, add the stock powder and cook the vegetables and onions in it.
- Fry the kebab in a pan with a little oil. When the meat begins to set, deglaze with a dash of Metaxa and continue to simmer (reduce heat if necessary) until the vegetables are cooked and the pasta is soft.
- Then put the vegetables in the pan (or vice versa), add the chopped garlic, the cream, another generous dash of Metaxa and the tomato paste and let simmer for a few more minutes. Preferably with a lid on. Season to taste with salt and pepper. If the sauce is too runny, cornstarch or flour will help.
- Now you can serve the whole thing with the pasta or you can make a casserole out of it:
- Preheat the oven to 200 ° C top / bottom heat and cover the bottom with the fusilli in a baking dish, then a layer with the kebab, then again pasta, etc., until everything is used up. Scatter cheese (variety according to your own preferences - I like to use Edam cheese or pizza cheese) evenly over the top and bake in the oven for 30 minutes.
- You can vary the vegetables as you like. E.g. instead of zucchini a bell pepper or mushroom. It certainly doesn`t hurt if you use a little more tomatoes and tomato paste, then it just becomes even more tomato.
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