1. skin the duck breast fillets and cut into immediately large cubes. Cut the pineapple into quarters, remove the stem, remove the flesh from the skin and cut diagonally into pieces. Clean spring onions and cut diagonally into 3 cm long pieces. Thread everything alternately onto 8 skewers. 2.
Fry the skewers in hot oil over medium heat for 6-8 minutes, season with salt, season with pepper and wrap in aluminum foil. Halve the chili pepper lengthwise, remove the seeds, finely dice and briefly sauté with the curry in the drippings. Extinguish with wine and pour into a suitable bowl.
Stir yogurt into the gravy and season with salt, pepper and lemon zest.
Coarsely chop the coriander and stir into the sauce. Serve with the kebabs.
Tip: Pure flavor! You can marinate the duck breast fillets beforehand in a mixture of oil, curry and grated lemon zest.
This makes the skewers even spicier.
Nutritional values
Fat in g: 35
Carbohydrates in g: 15
Preparation time
40 min.
Tip: Use creamy natural yogurt for an even finer result!
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