Souvláki au riz à la tomate

20 min actif, 40 min passif
  • 800Neck of pork
  • 400 g Tinned tomatoes
  • 500 g Greek yoghurt
  • 0.5 Piece(s) / Portion(s) Cucumber, grated
  • 1 Tablespoon Tomato paste
  • 1 Piece(s) / Portion(s) Onion
  • 3 Tablespoon Sunflower oil
  • 1 Piece(s) / Portion(s) Lemon, cut into slices
  • 1 Teaspoon Oregano
  • 3 Stems Parsley
  • 2 Piece(s) / Portion(s) Cloves of garlic
  • 2 Cups Rice
  • 4 Cups Water
  • Salt
  • Poivre du moulin
  • Sugar
  1. Place the grill in the Standard position while preheating the lower part of the Dutch Oven for 10 minutes at the highest level. Keep the lid closed.

  2. Cut the pork into small squares. Mix the sunflower oil with the parsley, garlic, oregano, lemons and salt and pepper. Add the meat and cover the mixture.

  3. Mix together the tomatoes, tomato paste, oregano, clove of garlic, salt, pepper and some sugar.

  4. For the tzatziki mix together the yoghurt, cucumber, garlic, onions, salt and pepper and allow to cool.

  1. Bring some salted water to the boil in the cast iron pan. Add the water and cook.

  2. When the rice is cooked, fold in the tomato sauce and briefly bring it to the boil. Remove from the grill and cover.

  3. Put the marinated meat onto the skewers.

  4. Sear the meat on the skewers on both sides on the preheated cast iron grate. Remove from the grill, serve with tomato rice and tzatziki.

  5. Cooking und grilling

  • The tomato rice can also be prepared on the side hot plate when using the Lugano gas kettle barbecue or the Arosa Premium Steel.

Partage de recettes
Produits recommandés