And this is how it’s done: You cut the meat into 2 cm cubes. Mix the soy sauce, mustard, paradeis pulp, oil and salt with a whisk, then place the meat pieces in this marinade for 15 minutes.
Rinse the zucchini, mushrooms, tomatoes and peppers with cold water, dry them with kitchen roll, remove the longer mushroom stems from the heads or cut them off.
Cut the zucchini into 1 cm wide slices. Cut the bell bell pepper in half. Remove the seeds and dividers and cut the peppers into 2 cm squares.
You should brush shish kebabs with oil so that you can easily slide the meat down again later. Skewer the meat alternately with the vegetables, and then place the skewers on a baking tray that you push under the grill heating. The distance to the grill heating should be 12 to 15 cm. Grill the kebabs for 7-8 minutes on each side.
Serve with tzatziki and baguette bread.
50 min.
from Hamburgische Electricitätswerke Ag
Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!
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