Recipes
Hungary Ingredients (3 Servings)
- 240 g leg of pork
- 400 g chicken breast
- 1 courgette
- 4 onions
Marinade for meat:
- 8 cloves garlic
- 2 teaspoons summer savory
- 2 tsp marjoram
- 1 tsp white pepper
- 4 tbsp olive oil
- 1 tsp red paprika
- 1 tsp verbena
Marinade for courgette:
- 1 tsp summer savory
- 1 tsp marjoram
- 1 mocha spoon white pepper
- 1 pinch red paprika
- 2 tbsp olive oil
Nutritional values (per serving)
Directions
For marinating, mix the ingredients thoroughly in a little olive oil, then cut the meats into largish cubes. Pour half the marinade into each of two bowls, then place the pork in one and the chicken breast in the other. Onto both portions of meat, pour enough olive oil to cover them, then mix well so the marinade gets everywhere. Cover with foil and leave for 1 day in the fridge.
Cut the courgette into finger-breadth rings, and cut the rings in quarters. Scatter the spices on the courgette pieces, pour on a little olive oil, then cover and likewise leave to stand for 1 day. Cut the onions into eighths for the shashlik, the onion pieces can also be split in two.
On a shashlik stick or metal skewer put first of all onion, then meat, then courgette, and repeat this order another twice. Grill the completed skewers until red on a barbecue or bake in the oven.