Barbarian Spear

Summary

Ingredients

• 400 g beef oulash
• 1 bowl mushrooms

For the marinade:

• 100 ml red wine
• 3 tablespoon oregano
• 1 tablespoon herbal salt
• 1 tablespoon pepper
• 2 tablespoon paprika powder
• 1 tablespoon onion powder

For the dough:

• 400 g flour
• 1 teaspoon salt
• 2 packs dry yeast
• 2 tablespoon olive oil
• 250 ml milk, lukewarm

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Instructions

1. Marinate the meat with all the spices like the red wine. Chill the meat in the spices for 12 hours and let it steep.
2. Make the dough. To do this, put the flour, salt, dry yeast, oil and milk together in a bowl and knead into a firm dough. Cover the dough with a towel and let it rise for 30 minutes on the heater.
3. Heat up the grill and make sure that you get enough heat in the indirect area.
4. Clean the mushrooms and remove any soil with a brush if necessary. Remove the stems completely.
5. Shape the dough into approx. 40 cm long sausages and set aside.
6. Place the meat and the mushrooms alternately on a skewer. Make sure there is some air between the meat and the mushroom. Twist the dough around the skewer like a spiral. Always twist the dough between the meat and the mushroom.
7. Now place the skewers on the grill over indirect heat. TIP: When the dough has become crispy, the beef is also cooked pink on the inside. This takes about 20 minutes.

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