Fillet Skewers with Zucchini
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 5 hrs 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 100 ml oil
- 50 ml soy sauce
- 2 tablespoon Worcestershire sauce
- 1 tablespoon lemon juice
- 2 tablespoon mustard, medium hot
- 1 teaspoon salt
- 1 teaspoon pepper
- 800 g pork fillet (s)
- 250 g bacon, breakfast bacon (bacon) in slices
- 2 medium onion (s)
- 2 zucchini
Print Recipe
Pin Recipe Instructions
- In the morning or the day before:
- Mix the ingredients for the marinade well. Wash and dry the pork tenderloin and cut into 2 cm thick pieces. Soak in the marinade for at least 5 hours, preferably overnight.
- Before grilling:
- Soak kebab skewers in water. Heat up the grill.
- Onions eighths. Wash the zucchini. Cut the zucchini lengthways with the peeler. Take a slice of bacon at a time and wrap a piece of meat with it so that the bacon forms an edge around the fillet, but the fillet can be seen in the middle. Now alternately skewer onions, wrapped fillet pieces and zuccini, these wavy or rolled.
- Fry the skewers on the hot grill until golden brown on both sides and serve with a fruity barbecue sauce or tzatziki sauce.
- Baked potatoes, which you can finish cooking on the grill, or baguettes also go well with this.
- You can skewer peppers or mushrooms marinated in oil and garlic, then it becomes even more colorful.
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