Souvlakia (+/- 20 pcs)
(or pork fillet tenderloin)
2 tablespoons oil
1/2 tablespoon paprika powder
2 tablespoons oregano
1 teaspoon garlic powder
Also great on the stonegrill
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© Janneke's Recipe pages - gourmet and fondue recipes
Preparation in advance:
Mix the ingredients of the marinade.
Cut the lambfillet in slices of approximately 1 cm thick and 3 x 4 cm large and mix well with the marinade.
How to prepare:
Heat some butter or oil in the raclette pan.
Add the souvlakia, thin slices onion and bell pepper.
Fry the souvlakia about 3 minutes on each side.
Delicious with garlic sauce, yoghurt dipping or tzatziki.
First published: April 12, 2003, Netherlands
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