The mixed meat and vegetable skewers are a classic main course found in many trattorias and restaurants and that we can compose according to our personal tastes.
Beef, chicken, pork are the types of meat we can use and for vegetables, we range between tomatoes, peppers, onions, zucchinis, flavoring everything with mixed herbs to taste.
Clearly, the dish will gain flavor if we use good quality meat, cut to the same size for even cooking, and if we marinate it, it will add value making it tastier and more tender!
Do you find skewers appealing? It’s a fun way to serve all the menu courses like:
- Difficulty: Very easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 4/6
- Cooking methods: Grill
- Cuisine: Italian
- Seasonality: All seasons
Ingredients RECIPE MIXED MEAT AND VEGETABLE SKEWERS
#adv
- 11 oz beef (lean)
- 9 oz pork loin
- 9 oz chicken breast
- 7 oz sausage
- 1 zucchini
- 1 pepper
- 1 red onion
- to taste herbs (to taste rosemary thyme bay leaf)
- to taste extra virgin olive oil
- to taste salt
- to taste pepper
Tools RECIPE MIXED MEAT AND VEGETABLE SKEWERS
#adv
- Skewers
- Cling film
- Baking dishes
- Knives
- Cutting boards
- Cast iron griddle
FOR THE PREPARATION OF THE MIXED MEAT AND VEGETABLE SKEWERS RECIPE
For this main course recipe, I cut the different types of meat and sausage into chunks, then placing them in a baking dish without overlapping.
I marinate the meat with extra virgin olive oil and the herbs I prefer, such as sage, rosemary, bay leaf, thyme for about 60 minutes.
I wash the vegetables and cut them into slices or pieces and season them also with extra virgin olive oil, salt, and pepper.
After the meat marination time has passed, I start preparing the meat and vegetable skewers, threading them onto wooden skewers and alternating both meat and vegetables.
I then proceed to cook by placing the mixed skewers with the chosen meat and vegetables on the already very hot griddle, turning them on every side for even cooking.
I just need to compose the individual plates by adding some more vegetables or purée or au gratin tomatoes as a side dish.
A super classic, I would say, of our cuisine that we find in all trattorias and restaurants…
Enjoy your meal!
Annalisa
If you are interested, I leave you the recipe for mixed purée with potatoes and carrots
and also the one for au gratin tomatoes with a hint of anchovy
