Potato Grillis with mushroom skewers and cucumber salad
Barbecue enjoyment with a twist! Light, tasty and ideal for sociable barbecue evenings or as a vegetarian alternative. A real highlight for all barbecue fans!
Ingredients
For 4 people:
- 2 packs of Pahmeyer potato grillis (280 g each)
For the marinated mushrooms:
- 400 g smaller, brown mushrooms
- 5 tbsp olive oil
- 3 tbsp light soy sauce
- 1 clove of garlic, crushed
- 1 tbsp lemon juice
- some pepper and chili powder
- wooden skewers
For the cucumber salad:
- 3-4 small cucumbers
- 1 red onion
- 130 g natural yoghurt 3.5%
- 1-2 tbsp fresh dill, chopped
- 2 tsp agave syrup
- 1-2 tsp light balsamic vinegar
- 1 tbsp olive oil
- a little salt and pepper
Preparation
- Clean the mushrooms and thread onto skewers.
- Mix the ingredients for the marinade, pour over the mushrooms, cover well with foil and leave to rest for 2 hours at best.
- Remove the skewers from the marinade, place in a grill tray and grill on a hot grill for approx. 15 minutes, turning.
- Prepare the potato grillis on the barbecue according to the instructions on the packet.
- Wash and dry the cucumbers and cut into thin lengthwise strips.
- Peel, halve and slice the onion.
- Mix the yogurt, dill, agave syrup, vinegar and olive oil, season with salt and pepper and mix with the cucumber slices and onion.
- Enjoy the potato grillis with the hot mushrooms and cucumber salad.
