Paleo shashlik with parsley and lemon dressing

Ingredients for 6 servings:

• 500 g pork neck
• 500 g turkey breast or chicken breast
• 10 shallots
• 2 small zucchini
• 400 g mushrooms, fresh
• 2 bunches of curly parsley
• 2 garlic cloves
• 1 large lemon(s), juice
• some olive oil
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Cut the meat into pieces that are as equal as possible and the zucchini into slices about 0.5 cm thick. Halve or third the mushrooms depending on their size. Remove the outer skin from the shallots and then also cut them into slices about 1 cm thick. Then, as usual, thread the meat and vegetables one after the other onto the skewers, which have previously been soaked for 10 minutes. For the dressing, finely chop the fresh parsley. Mix in a bowl with about 4-5 tablespoons of olive oil. Crush 2 garlic cloves and mix with the juice of one whole lemon, then add to the parsley. Season with salt and pepper to taste. Tip: You can also wrap the shish kebab skewers with strips of bacon to prevent the poultry from drying out too much. We always grill the skewers, but it will certainly work in a pan too. Grilling time on a gas grill at medium heat with the lid closed is about 15 minutes. But be careful, the skewers will need to be turned several times! Drizzle the parsley dressing onto the grilled shish kebab skewers and serve. Serve with a simple green salad dressed with lemon and dill dressing.