Cut the turkey or chicken breast into even strips. Season with cardamom, anise, juice of one lemon, turmeric, ginger, cinnamon, salt and pepper. All together with closed lid approx. one pull. Twist the individual strips of meat onto a watered wooden skewer.
Fry in hot fat until done and keep warm.
Roast the peanuts with the shallot cubes and extinguish with a dash of white wine and pull with closed lid for 30 s.
Sauté the onion cubes with orange zest or lemons and cook with a small amount of vegetable stock and whipping cream. Add the nuts and lightly roll and crush for about 1 min. Mask the skewers in it. .
If necessary, reserve a few nuts for decoration.
Tip: Peanut butter is ideal for thickening the sauce. It is recommended to soak the kebabs in lukewarm water before processing, they will not splinter. Goes well with: Long grain rice, millet, green sour leaf salad Drink recommendation: White wine /Muscadet
Tip: Stock up on high-quality spices – it pays off!
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