Gourmet Skewers
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 6 hrs 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 veal schnitzel, lean
- 12 shrimp (s), peeled
- 6 slices Serrano ham, thinly sliced
- 2 onions)
- 4 pepper (s) 2 red, 2 green
- 10 physalis (Cape gooseberry)
- 3 tablespoon olive oil
- 4 tablespoon balsamic vinegar, white
- 2 tablespoon sherry vinegar
- salt and pepper
- 1 lime (s), juice it
- 1 tablespoon lime syrup
- 2 tablespoon paprika pulp
Print Recipe
Pin Recipe Instructions
- Puree the physalis, mix with olive oil, vinegar, lime juice, lime syrup, paprika pulp, salt and pepper and mix in a marinade
- Cut the schnitzel into large pieces - salt and pepper. Cut the onions and peppers into bite-sized pieces. Wrap the prawns with half a slice of Serrano ham each so that they do not dry out when grilling. This compensates for the different cooking times for the veal.
- Place the schnitzel, onions, prawns and peppers alternately on the skewers. Put the finished skewers in the marinade for at least 6 hours and turn them every now and then.
- Cook slowly on the grill over medium heat. Occasionally brush the skewers with the marinade.
- The skewers taste great with rocket with melon and Turkish potatoes.
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