skewers, steaks & herb baguette

Name: skewers, steaks & herb baguette
Yield: 1
Ingredients: 750 g Chicken filet; 200 ml Teriyaki sauce; 10 long wooden skewers; 1.2 kg Pork neck (boneless); 7-10 Tbsp salt, pepper, sweet paprika; 1–2 Garlic cloves; 3-4 Stem(s) Parsley; 1 Baguette, 75 g butter

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

Ingredients

Servings: 1

750 g Chicken filet
200 ml Teriyaki sauce
10 long wooden skewers
1.2 kg Pork neck (boneless)
7-10 Tbsp salt, pepper, sweet paprika
1–2 Garlic cloves
3-4 Stem(s) Parsley
1 Baguette, 75 g butter

Directions

1
Place wooden skewers in cold water for about 30 minutes. Wash the chicken, dab dry and cut into cubes. Put them close together on the skewers. Drizzle with teriyaki sauce. Marinate for about 2 hours. Turn more often
2
Drain the skewers well and grill on the hot grill for 10-12 minutes
3
Wash the pork neck and pat dry. Cut into 10 slices. Season with salt and pepper. Grill for 8-12 minutes. Season with paprika
4
Peel the garlic. Wash and chop the parsley. Cut bread in half lengthwise. Rub with garlic. Brush with butter. Sprinkle over parsley. Cut into approx. 10 pieces and grill for 3-4 minutes until crispy