Cutlets on the Grill with Spicy Sauce Recipe
Tender and juicy cutlets, “seasoned” with zucchini, are cooked on the grill. A great addition to dinner at the dacha will be a sauce of baked pepper. Wooden skewers must first be soaked in water.
Servings
6
Cook Time
60minutes
Servings
6
Cook Time
60minutes
Ingredients
Instructions
  1. Mix 2 tablespoons of vegetable oil, a pinch of salt and herbs of Provence.
  2. Cut the peeled zucchini into thin slices using a vegetable peeler and marinate in a mixture of oil and herbs.
  3. Peel the pepper, chop it coarsely and bake on foil until dark spots form. Then cover the baked hot pepper with a film and leave for 30 minutes. Then remove the skin and cut it into small pieces.
  4. Fry the finely chopped onion. put half of it on a small thick-walled frying pan, add carrots grated on a fine grater to the second half and continue to fry.
  5. Pour boiling water over the tomato, leave for 30 seconds and remove the skin. Finely chop and add to the postponed onion.
  6. Add chopped baked pepper to the tomatoes, boil over low heat until the desired consistency of the sauce is obtained, add salt and pepper, add a pinch of sugar.
  7. Add semolina, fried carrots and onions to the minced meat, add salt and pepper to taste. Knead thoroughly, put in the refrigerator for at least an hour.
  8. We form cutlets on skewers, “filling” them with slices of pickled zucchini.
  9. Fry the cutlets on skewers along with the remaining strips of zucchini.
  10. Serve the sauce with baked pepper.
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