Brochette de ave, carnes rojas y vegetales con salsa de puerro y verdeo. Rinde 4 porciones. Kcal aproximadas por receta 1645


Chicken shishkabob on a plate


Pollo,  codorniz, faisán 500gr.

Colita de cuadril, pechito de cerdo 500gr

Cebollas 4

Berenjenas 2

Pimientos rojo, verde y amarillo 2 de c/n

Sal y pimienta c/n

Aceite c/n

Especias a gusto



  • Cortar en cubos no muy chicos todas las carnes.
  • En un bowl colocar las especias elegidas, aceite y los cubos de carne y dejarlo reposar por unas horas.
  • Cortar los vegetales en trozos no muy grandes y alternar carnes y vegetales en un brochette.
  • Cocinar en plancha u horno los Brochettes salpimentados.
  • Cortar el puerro y el verdeo bien finos y saltear, luego agregar la crema y salpimentar. Servir junto con los Brochettes.



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