VEGGIE / MEAT SKEWERS

As always, we prepared this entire meal in Zepter Masterpiece Cookware. Thanks to surgical grade 316 - L stainless steel, from which all of our cookware is constructed, advanced URA non - stick technology and innovative design, Zepter Masterpiece Cookware ensures maximum nutrient and flavour retention, with no need for additional oil, water or fats.



VEGGIE SKEWERS

For skewers:

• Red, yellow and green bell peppers
• Red onion
• Hint of smoked chili peppers

For side dish - hummus:

• 1 can of chickpeas
• 1 clove of garlic
• 1 tbsp tahini
• Juice of one lemon
• 1 level tsp Himalayan salt
• 1 level tsp cumin
• Abt. 50 ml olive oil

 
Method of preparation:
Preparation of skewers: Alternate different vegetables on skewers and fry them in a griller for two minutes on each side.
Preparation of hummus: Put strained chickpeas, tahini, salt, cumin, smoked chili, garlic, lemon juice and olive oil into a MixSy jug. Mix them until smooth. If necessary, add a little liquid in which the chickpeas were soaked or a little olive oil (until you get the desired consistency).
Serving: Put the prepared hummus on the serving plates, place the skewers on top (sprinkle them with Himalayan salt) and pour a little olive oil over them. Sprinkle with some finely chopped chives.
 

 
CHICKEN SKEWERS

For skewers:

• 600 g chicken breasts
• 1 - 2 red onion

For marinade:

• 2 tbsp balsamic vinegar
• ½ tsp smoked hot peppers
• ½ tsp paprika
• ½ tsp dried oregano
• 2 cloves of garlic
• Peel and juice of one lemon
• Freshly ground pepper
• 50 ml olive oil

 


For yoghurt sauce:

• 400 ml Greek yoghurt
• 30 ml olive oil
• 1 tbsp finely chopped mint leaves
• 1 tbsp finely chopped basil
• 1 tbsp finely chopped parsley
• Juice of one lemon
• 1 hot red pepper
• Himalayan salt, pepper

 
Additionally for serving:

• 1 avocado

 
Method of preparation:
Preparation of meat: Put all necessary ingredients for a marinade in a suitable VacSy container, stir them well and add diced meat. Stir again, close the VacSy container and leave in the refrigerator overnight.
Next day (although you can prepare the meat a few days before) arrange the meat and red onion on skewers and fry in a griller for a few minutes on each side.
Preparation of yoghurt sauce: Mix in a bowl finely chopped mint leaves, basil and parsley with lemon juice, a little salt, pepper, hot pepper (finely chopped), thick yoghurt and olive oil.
Serving: Put the prepared yoghurt sauce on the serving plates, then the skewers on top (sprinkle them with a little Himalayan salt) and sliced cucumber and a few avocado leaves beside.
 



VEAL SKEWERS WITH ASPARAGUS

For skewers:

• 600 g veal round
• 200 – 300 g asparagus

For marinade:

• 1 tsp garlic granules
• 1 tsp onion granules
• 1 tsp dried basil
• 30 ml olive oil

For dressing:

• 2 tbsp finely chopped mint
• 2 tbsp finely chopped parsley
• 1 hot pepper
• 50 ml olive oil
• 20 ml wine vinegar
• Salt, pepper

For side dish:

• 400 g cooked green lentils
• 1 red onion
• A little olive oil
• Himalayan salt, pepper

 
Method of preparation:
Preparation of meat: Put all the ingredients for a marinade in a suitable VacSy container, stir them well and add diced meat. Stir again, close the VacSy container and leave in the refrigerator overnight.
Next day (although you can prepare the meat a few days before) arrange the meat and asparagus alternately on skewers and fry in a griller for a few minutes on each side or until golden.
Preparation of dressing: Mix in a jar finely chopped parsley, mint, hot pepper, olive oil, wine vinegar, salt and pepper.
Preparation of side dish: Braise finely chopped red onion on a little olive oil, add cooked lentils and braise together for a short time, then season with salt and pepper.
Serving: Put the lentils on one side of the serving plate and the skewers on the other side (season them with a little Himalayan salt) and serve with some lemon and the dressing.
 
Bon Apettit!