Beef skewers with corn on the cob and grilled tomatoes
very easy
45 mins
45 mins
Ingredients
- 2 Organic lemons
- 4 Garlic cloves
- 25 g medium hot mustard
- 1 TEASPOON freshly ground black pepper
- 100 ml + -6 tablespoons olive oil
- 1.2 kg Beef rump steak (in the piece)
- 4 red onions
- 1 red and green pepper
- 6 Tomatoes
- 8 Stem(s) Thyme
- 75 g Breadcrumbs
- 7-10 Tbsp coarse salt
- 12 fresh bay leaves
- 6 (approx. 1.5 kg) cooked corncobs
- 50 g soft herb butter
- 7-10 Tbsp Oregano
- 7-10 Tbsp Grill skewers
Directions
- 1
For the marinade, wash the lemons thoroughly, grate them dry and finely grate the peel. Halve the lemons and squeeze the juice. Peel garlic and chop finely. Mix lemon peel, lemon juice, garlic, mustard and pepper. Fold in 100 ml oil
- 2
Wash the meat, dab dry and cut into large cubes. Add the cubes to the marinade and mix well. Put it in a cold place and let it stand for about 45 minutes
- 3
In the meantime peel the onions and cut them into slices. Clean, wash and roughly dice the peppers. Clean, wash and halve the tomatoes. Thyme wash, shake dry, pluck leaves from the stalks. Mix breadcrumbs, thyme and 5-6 tablespoons of oil. Spread the breadcrumb mixture over the cut surfaces of the halved tomatoes, sprinkle with coarse salt
- 4
Lift the meat out of the marinade and let it drip off a little. Put meat, onion slices, paprika and bay leaves alternately on approx. 12 skewers
- 5
Grill meat skewers on the hot grill while turning for about 8 minutes. Grill the corn on the hot grill while turning for about 6 minutes. Spread with herb butter about 2 minutes before the end of the grilling time. Put the tomatoes on the barbecue and grill for about 3 minutes. Garnish with oregano if desired. Delicious with baguette
- 6
Waiting time approx. 20 minutes
Nutrition Facts
590 kcal
34 g
27 g
50 g
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