Paprika Kebabs W/ Sour Cream Dipping Sauce
Cooking MethodGrilling
Ingredients
- 1/4 cup vegetable oil
- 2 medium onions
- 1 large red pepper
- 2 cloves garlic, minced
- 1 T tomato paste
- 1 T tarragon wine vinegar or sherry vinegar, or red wine vinegar
- 1 teaspoon salt
- 1 teaspoon hot paprika
- 1 teaspoon sweet (a.k.a. not hot) paprika
- 1 pound mushrooms
- 1 cup vegetable broth, reduced to 1/4 cup over medium heat then cooled
- 3/4 cup sour cream
- 1 teaspoon fresh lemon juice
- Salt to taste
- Hot and sweet paprika for garnish
Instructions
Coarsely chop one of the onioins. Heat oil in saucepan over medium heat. Add onion; cook five minutes. Remove from heat, transfer to large bowl to cool. Stir in garlic, tomato paste, vinegar, salt and paprikas. Add mushrooms; toss to coat. Cover and marinate for 2 hours or longer. Cut remaining onion and the red pepper into large chunks. Arrange mushrooms, onions, and red peppers onto kebab skewers. Grill or broil, about 10-15 minutes, turning kebabs as they brown. For dipping sauce, mix reduced broth, sour cream, lemon juice and salt in bowl. Sprinkle with paprikas.
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