DUO OF LAMB SKEWERS AND SEAFOOD

Ingredients

500 g lamb in tongues

10 large shrimps

10 large scallops

1 small basket of cherry tomatoes

3 peppers (red, orange and yellow)

1 mango

1 package of mushrooms

5 branches of fresh rosemary

wooden skewer sticks soaked 20 minutes in water

salt and pepper

For the marinade

15 ml of mustard

5 ml of honey

5 ml garlic, crushed

30 ml of grape seed oil

For sweet and sour sauce with orange

1 orange

150 ml orange juice

30 ml of honey

30 ml of white wine vinegar

1 bag of chicken broth

300 ml of water

45 ml of butter

5 ml of curry

Preparation

1. Prepare the marinade by finishing binding the ingredients with the oil in a thin stream. Marinate the lamb in this marinade for 7 to 8 hours in the refrigerator.
2. Cut the peppers into large pieces. Alternate on each skewer the lamb, peppers and mushrooms at each end.
3. Remove the leaves on the rosemary branches leaving some at the end, sharpen one of the ends to insert the food to skewer more easily. Peel and cut the mango in large pieces. Alternate scallops, shrimp, mango and cherry tomatoes on each skewer.
4. First cook the lamb skewers on the grill, turning them over. Pepper. Salt cooked meat only once.

Sweet and sour sauce with orange:

1. Make zests with 1/2 to 3/4 of the orange. Cut the flesh of the orange into pieces and set aside.
2. In a skillet, heat the grape seed oil, add the butter and then the orange zest and let brown, stirring. Add honey to caramelize.
3. Stir in the vinegar. Deglaze with the orange juice. Add chicken broth and curry.
4. Cook the seafood kebabs until the shrimp lightly flush. Serve the kebabs on a bed of lettuce, sprinkled with cherry tomatoes and top with orange-sweet sauce. You can also decorate with an orange cut in half.