Spicy pan-seared veal and lamb kebab, burrata, pickled red onion, and Sichuan pepper

Ingredients

• 300 g ready-made veal and lamb kebab meat
• 1 piece burrata
• 1 piece red onion
• 2 tbsp extra-virgin olive oil
• 1 1/2 tbsp red wine vinegar
• 1 tsp balsamic vinegar
• 1 tsp sweet paprika
• 1 tsp harissa
• 1/2 tsp fennel seeds
• 1 tsp Sichuan pepper
• 2 pinches ground cayenne pepper
• 80 ml chicken broth
• 0.25 bunches fresh flat-leaf parsley
• to taste fine salt
• to taste ground black pepper

Method

1. Slice the red onion. Place it in a bowl with the red wine vinegar, balsamic vinegar, a pinch of salt, and pepper. Mix and let soften while cooking.
2. Lightly crush the fennel seeds and Sichuan pepper. Drain the burrata and keep it at room temperature.
3. Heat a large pan with the olive oil. Add the paprika, harissa, fennel seeds, cayenne pepper, and some of the Sichuan pepper. Stir quickly to flavor the oil without burning the spices.
4. Pour in the chicken broth and scrape the bottom of the pan to form a quick sauce. Let reduce until you have a glossy, fragrant, and well-spiced base.
5. Add the ready-made veal and lamb kebab meat, see prepared component. Reheat it quickly in the spicy juices without drying it out.
6. Off the heat, add some of the pickled red onion and toss just enough to wake up the meat.
7. Serve hot with the torn burrata on top or on the side, the remaining red onion, flat-leaf parsley, the rest of the Sichuan pepper, and a grind of black pepper.

Nutrition

Per serving

Energy

479 kcal

Protein

39.81 g

Carbohydrate

6.46 g

Fat

32.53 g

Fibre

2.23 g

Calcium

14.86 mg

Iron

0.8 mg

Magnesium

8.48 mg