Mini Kabobs

Summary

Prep Time	35 mins
Total Time	1 hr 5 mins
Course	Main Course
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

The pork schnitzel is cut into 2cm wide and 4-5cm long strips. Then they come in a bowl. Now you mix in the spices. Then add soy sauce to taste and about 1 dash of water. Mix everything well.
Make sure that all of the meat has gotten some of the marinade and let the meat rest for about 15 to 30 minutes. This allows the marinade to soak into the meat better and, especially if you instead of pork B. If you take turkey or something, you avoid the fact that it gets tough when roasting. Take a toothpick and start skewering the meat. The meat is lined up in waves like satay skewers.
Let the pan get really hot once, add olive oil, then set it on medium. Gradually put the skewers in the hot oil. Let the skewers sizzle for a total of three minutes until they have a nice color. Now you turn off the stove and leave the skewers a little longer in the warm pan so that the meat can pull through nicely inside.
Onigiri and steamed vegetables go well with it.
Annotation:
Garlic powder and onion powder can be found in almost every Asian shop. The usual supermarkets unfortunately usually only have granules and that is too coarse for use.
Don`t be surprised the skewers are toothpicks. The mini-kabob were originally intended for the bento box (Japanese lunch box). However, they are also very popular as finger food on Japanese evenings.

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