Kanso

Who's up for some tasty colorful skewers from the grill? With these marinated, low-carb treats, you'll be way ahead of the game at your next barbecue.

Preparation // Step by step (2 servings)

Soak wooden barbecue skewers in water/ have metal skewers ready.

Wash the mushrooms and remove the stems. Allow to dry.

Cut the vegetables into small pieces so that they can be easily skewered.

Cut grilled sausage into small pieces, provide tofu frying strips.

Put everything on the skewers as you like.

Brush the finished skewers lavishly with barbecue marinade.

Place the skewers on the grill, pour the remaining onion marinade over them and turn/turn the skewers a bit every now and then until they look deliciously browned.

For me, the amount of food has resulted in 6 skewers, so with 2 servings 3 skewers per head. Should vegetables remain, you can throw them wonderfully on the grill and "snack".

Cut the shallot into very small pieces.

Melt the herb butter in the microwave or over a water bath.

Mix the butter with Kanso MCT Oil 77%, the shallot and the herbs.

Brush the skewers with a generous amount of marinade and place on the grill. Spread the remaining marinade over them.

Recipe by Steffi Kieselmann:

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