Crunchy slices of sweet pepper add an original note to these meat kebabs; a tangy summery aroma is provided by the chopped herbs and garlic.
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INGREDIENTS |
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Beef |
200 |
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g |
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Sausage |
200 |
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g |
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Veal |
200 |
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g |
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Sweet red peppers |
2 |
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Sweet green peppers |
1 |
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Sweet yellow peppers |
1 |
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Garlic |
2 |
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cloves |
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Extra-virgin olive oil |
To taste |
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Lemon juice |
1 |
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Chopped herbs (thyme, rosemary) |
1 |
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spoonful |
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Salt |
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To taste |
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Pepper |
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To taste |
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PREPARATION |
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| 1. |
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Clean and wash the peppers; eliminate the seeds cut them into small pieces, 3-4 cm on each side. |
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| 2. |
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Cut the sausage into even pieces about 2 cm thick, cut the beef and veal into pieces of about the same size. |
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Prepare the kebabs skewering in alternating series the morsels of meat, sausage and sweet pepper. |
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Emulsify the oil and lemon juice and add salt and pepper; then add the chopped garlic and herbs and mix. Cover the kebabs with this sauce and pop them onto the grill. |
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| 5. |
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Cook the kebabs, turning them frequently, for 15-20 minutes. Sprinkle the kebabs with the remaining marinade and serve. |
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CHEF'S NOTE |
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The table will be more colorful if, in addition to the sweet pepper, you embellish these kebabs with round slices of zucchini and eggplant. |
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A dry, white, full-bodied wine with a persistent bouquet is perfect for bringing out the best in the dishes that make up this brightly colored menu. So we would suggest an Erbaluce or a Cinque Terre wine. |
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