Summary

Ingredients

• 3 ham, (salmon), pork, (200-250 g each)
• 2 zucchini, green
• 2 zucchini, yellow
• 2 onion (s), red
• 1 vegetable onion (s)
• 3 bell pepper (s)
• 350 g pork belly
• 8 mushrooms
• Rapeseed oil
• Oil
• salt and pepper
• 2 teaspoons onion granules
• 2 teaspoons garlic granules
• 1 tablespoon paprika powder, noble sweet
• 1 teaspoon corn grits, as needed
• 1 teaspoon rosemary
• 1 teaspoon thyme
• 1 teaspoon oregano
• 1 teaspoon marjoram

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Instructions

1. First prepare the basic barbecue spice mixture from 4 teaspoons of salt and 2 teaspoons of each of pepper, onion and garlic granules. Make a marinade from rapeseed and corn oil with 1 tablespoon paprika powder, 2 tablespoons barbecue spice mixture, salt and pepper. Turn the meat in it and let it steep for 2 to 3 hours.
2. Roughly chop the green and yellow zucchini, red onion, green onion, bell pepper and pork belly into pieces about 3 cm in size. Now make the marinade for the vegetables with 3 teaspoons of barbecue spice mixture and 1 teaspoon each of corn grits, rosemary, thyme, salt, pepper and paprika powder. Alternatively, use a gyros spice-like marinade for the vegetables, which consists of 3 teaspoons of barbecue spice mixture and 1 teaspoon each of oregano, marjoram, onion granules, salt and pepper. Marinate the vegetables (except the onions) with the desired spice mixture and a little oil. Pull the head of the mushrooms through the meat marinade.
3. Place the meat, pork belly and vegetables alternately on the skewers, keep the meat marinade. Place the Mangal Set on the grill and heave up the grill. Now place the kebab skewers on the set, turning the skewers every now and then with the lid closed. After 10 minutes, open the lid and coat the meat and vegetables with meat marinade as a topping. Close the lid again and grill the skewers for about 15-20 minutes.
4. To serve, place the skewers on a board, hold the skewer at the top and cut the meat and vegetables down to the sides with a sharp knife.