Braised summer vegetables and meat skewers

COOK TIME
110 mins

TOTAL TIME
110 mins

Ingredients

Directions

1. 1

   Peel the potatoes, wash them thoroughly and halve them depending on size. Cook in boiling salted water for about 18 minutes. In the meantime, clean and wash the beans and cut them into diagonal pieces. Put them into boiling salted water and cook for about 5 minutes, pour into a sieve, drain well.

2. 2

   Peel and chop the onions. Peel and slice the garlic. Wash the zucchini, cut off the ends and slice the zucchini. Chop the tomatoes coarsely. Clean, wash and cut the peppers into large pieces.

3. 3

   Heat the oil in a large casserole dish. Add onions and garlic and fry while turning. Add the zucchini and fry. Add potatoes and beans, fry briefly. Season to taste with salt and pepper.

4. 4

   Add tomatoes, bring to the boil and braise for 12-15 minutes. Season again with salt and pepper. Arrange on a plate as desired, garnished with marjoram.

5. 5

   For the meat marinade, mix lemon juice, 1 1/2 tsp salt, 1 1/2 tsp pepper, sugar and oregano. Fold in 5 tablespoons of olive oil. Wash meat, dab dry with kitchen paper, dice meat.

6. 6

   Place each type of meat (45 cubes) separately on skewers. Place them on a fat pan, sprinkle with the marinade and leave to stand for approx. 45 minutes. After half of the time turn the skewers 1x.

7. 7

   Heat 3-4 tablespoons of oil in a very large frying pan, fry 4-5 skewers in each, one after the other, all around. Season with salt and pepper. Take them out, put them on a fat pan and bake them in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 12-15 minutes one after the other.

8. 8

   Remove from the oven and arrange on a plate on the braised vegetables, garnished with oregano as desired. Serve the remaining skewers separately.