VEGGIE / MEAT SKEWERS

VEGGIE / MEAT SKEWERS
How many times you wanted to cook a fresh and juicy meal in the middle of the woods?
 
Set up your fire area for cooking and transform your outdoor experience.
 
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.
 
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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.
 
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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
 
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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.
 
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PORK SKEWERS WITH PINEAPPLE

For skewers:
  • 600 g pork fillet
  • 1 fresh pineapple
  • A little parsley
 
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For pineapple sauce:
  • 400 ml pineapple juice
  • 1 tbsp honey
  • ½ tsp grated fresh ginger
  • 1 clove of garlic
  • 3-4 tbsp soya sauce
  • 1 tsp starch
  • ½ hot pepper or some hot sauce (to your taste)
  • Himalayan salt and freshly ground pepper
  • Mixed salad
  • Fresh rosemary
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Method of preparation:
Preparation of marinade and pineapple sauce: Put pineapple juice, honey, ginger, garlic, soya sauce, hot pepper, starch, salt and pepper in a pot and cook at medium heat until the sauce is reduced by half and visibly thicker. Cool the sauce and separate one half for serving. Add to the other half pork fillet, trimmed and diced. Put the meat with the marinade in a VacSy container and then in the refrigerator overnight, so it can stay fresh for days.
 
Next day (although you can prepare the meat a few days before), put the meat and pineapple slices alternately on skewers and then fry in a griller for a few minutes on each side.
 
Grill separately a few pineapple slices and serve with the skewers (sprinkle them a little with Himalayan salt) and the rest of the pineapple sauce.
 
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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!
 
 
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Posted: 4/30/2019 6:55:47 PM by Zepter International | with 0 comment(s)
Zepter Kitchen
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