Summary

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

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Instructions

1. Puree the physalis, mix with olive oil, vinegar, lime juice, lime syrup, paprika pulp, salt and pepper and mix in a marinade
2. 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.
3. 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.
4. Cook slowly on the grill over medium heat. Occasionally brush the skewers with the marinade.
5. The skewers taste great with rocket with melon and Turkish potatoes.