Honey-meat torches

Ingredients for 3 servings:

• 2 tbsp honey
• 2 tbsp mustard, medium hot
• 2 tbsp oil
• 1 clove(s) garlic, very finely chopped
• n. B. Paprika powder, sweet
• e.g. chili powder
• salt and pepper
• 500 g pork schnitzel

Instructions

Working time approx. 30 minutes; Rest time approx. 6 hours; Cooking/baking time approx. 10 minutes; Total time approx. 6 hours 40 minutes

Honey meat on a skewer – based on an idea from the last medieval panopticon

In a small bowl or cup, mix the honey, mustard, and oil until a smooth marinade forms. Now add the garlic and spices and stir in. First, briefly wash the schnitzels, then flatten them—ideally between two sheets of cling film—and cut them lengthwise into strips about 1 to 1.5 cm wide. Thread the individual strips onto prepared shish kebab skewers and layer them on top of each other in an oblong casserole dish or similar. Spread the marinade generously over them. Then let them marinate in a cool place for about 3-6 hours, stirring occasionally. Place the torch-lit skewers on the preheated grill.