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Roast beef and zucchini skewers with mushrooms

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Ingredients for 3 servings:

  • 300 g rump steak(s) or beef rump
  • 1 m.-large zucchini
  • 6 large mushrooms
  • salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cut the meat into approximately 2 cm cubes. Halve the zucchini, scrape out the seeds with a teaspoon, and cut the flesh into cubes. Clean and halve the mushrooms. Sprinkle the zucchini cubes with a little salt and set aside for about 10 minutes, then pat dry with a kitchen towel and oil them. Brush the mushrooms well with oil. Now thread everything alternately onto metal or well-soaked wooden skewers. Season with pepper and salt. Prepare the grill and grill the skewers briefly on all sides. Place the skewers next to the embers and let them cook with the lid closed for about 7 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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