MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Meatball Skewers
Categories: Chicken
Yield: 4 Servings
15 Chicken meatballs
15 Popsicle sticks; food safe
2 tb Oil; up to 4 tb, for frying
1 md Cucumber; peeled
3 1/2 oz Dill; chopped
1 lg Lemon; juice of
2 tb Sea salt
10 oz Sour cream
5 oz Parsley, thyme, and ramsons;
- mixed
Black pepper; to taste
Olive oil; to taste
Slice the cucumber into 15 slices, about 1 to 2" thick. Place cucumber
slices in a medium bowl, add sea salt, and combine.
Heat half the oil in a frying pan over medium-high heat. Fry the
meatballs until golden brown and cooked through, adding remaining oil
if needed. Set aside cooked meatballs on paper towels to cool.
Add the lemon juice and dill (save 1 tb dill for garnish) to the
cucumbers, combine, and let sit for 5 to 10 minutes.
Thread one cucumber slice onto each popsicle stick, then one chicken
meatball. Dip the end of the skewered meatball in the sour cream,
then dip lightly into the herb mixture. Place skewers on a tray and
sprinkle with the remaining dill and black pepper to taste.
Top the remaining sour cream with the remaining herb mixture, drizzle
with olive oil, and serve with skewers.
Notes:
If you have extra cucumber, you can make some skewers with just two
cucumber slices, to serve alongside the cucumber/meatball skewers.
Recipe by Adapted from Ikea's Midsommar Smorgasbord offering
Recipe FROM: <
gopher://sdf.org/0/users/navybear/recipes/
chicken_meatball_skewers.txt>
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