Exotic Marinated Rabbit Kebabs

Cut the meat into large cubes.

Remove the skin from the onion and grate it on the Bircher grater into a sufficiently large bowl. Remove the garlic from the skin, squeeze it and add it. Add the curry, coriander, ginger, lemon zest, apricot jam, turmeric, white wine, pepper, salt and olive oil (1) and mix to a paste. Add the rabbit cubes and let them marinate for at least an hour, but preferably longer.

Put the marinated meat on skewers.

Heat a coated frying pan until empty. Add a little olive oil (2) and roast the kebabs in it for six to eight minutes, turning occasionally, only just over medium heat, later over low heat so that the marinade ingredients do not burn.

Serve with long-grain rice, steamed spinach or simply fresh baguette.

Our tip: Use the young, tender spinach from the farmers’ market!

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