INGREDIENTS
- 250 Grams chicken thighs cut in bite sizes
- 200 Gram pork meat cut into bite sizes
- 1 1/2 Cup red wine
- 1 Tablespoon thyme
- 3 bay leaves crushed
- 1/2 an onion chopped
- 2 Cloves of garlic chopped
- 2 Tablespoon butter
- 100 Gram mushroom
- 100 Grams Chopped zucchini
- 1 Tablespoon sweetener (optional)
- 1 Tablespoon red wine vinegar
- 1 Tablespoon xanthan gum/ psyllium to thicken sauce
- Salt and pepper to taste
METHOD
- Add butter in a heated pan, add garlic and onions let it cook until golden brown.
- Add thyme and bay leaves and cook or 2 minutes.
- Add red wine and bring to boil for 7 minutes and leave to cool completely.
- Pour Marinade into Chopped chicken and pork meat, cover and leave in fridge overnight or 24 hours.
- Separate meat from marinade, sieve marinade and set aside.
- Thread chicken, pork, zucchini and mushrooms onto the skewers alternating as prefered.
- Brush meat with oil and cook in oven for 30 minutes at 180 degree celsius. Grill for 5 minutes.
- In a saucepan, add marinade and boil until it is reduced by half.
- Add vinegar, mix xanthan gum with little water,stir into sauce and boil for 5 minutes.
- keep mixing sauce until its thickens, add sweetener if needed.
- Season with salt and pepper.
- Remove kebabs and serve with hot red wine sauce.