< back

Skewer of Lamb with Wild Mushrooms breaded with Quely Picada



For the skewer

Dice the lamb and the wild mushrooms and marinate them for five minutes in the brandy, white wine, salt and pepper.

Thread alternate pieces of lamb and mushroom onto each skewer and set aside.

For the breading

Coat the skewers in the flour, then the egg and finally in the Quely Picada biscuit crumbs.

Fry them in abundant oil, drain and set aside.

For the tartare sauce

Mix all the ingredients together in a plastic bowl, blend in the blender and set aside.

Assembly of the tapa

Arrange the skewers on a plate. Place the tartare sauce in a small glass on one side and decorate with sprigs of rosemary.

Products Quely used in this recipe:

Receta Quely

For the skewer

  • 160 g. lamb taken from the leg
  • 80 g. wild mushrooms
  • 35 ml. brandy
  • 35 ml. white wine
  • Salt
  • Black pepper
  • 16 skewers

For the breading

  • 100 g. Quely Picada biscuit crumbs
  • 50 g. flour
  • 1 egg
  • Sunflower oil for frying

For the tartare sauce

  • 25 g. capers
  • 65 g. red piquillo peppers
  • 125 g. mayonnaise
  • 10 g. Louit mustard
  • ½ hardboiled egg

For the decoration

  • 4 sprigs of rosemary

We use our own and third-party cookies for analytical, technical and profiling purposes based on the user's browsing habits, as well as to show them advertising related to their preferences. For more information or how to change the settings, see ourCookies policy.

.     . Accept selection Accept all cookies