The meat and pumpkin skewers are an easy, quick, and delicious second course. As you know, I love pumpkin, and I wanted to use some to prepare a tasty second course with a side dish, and I must say they turned out really great. The meat and pumpkin skewers are tender, tasty, and with a crispy coating, without eggs, you can cook them in the oven or in a pan, made this way they will also be very popular with the little ones!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 1.1 lbs meat
- 1 cup pumpkin
- 1 cup breadcrumbs
- 0.25 cup grated Parmesan cheese
- 1 sprig parsley
- 1 clove garlic
- to taste salt
- to taste black pepper
- to taste spices
- to taste extra virgin olive oil
Steps
The meat and pumpkin skewers are very simple and quick to prepare, first clean the pumpkin and cut it into small pieces. Cut the meat into strips, you can use your preferred type, chicken, pork, beef, I chose the latter.
Place the strips of meat, small pumpkin pieces in a bowl, and season with extra virgin olive oil, salt, and black pepper.
Add spices to taste (I used rosemary, thyme, and paprika), grated Parmesan cheese, breadcrumbs, chopped garlic, and parsley, and mix everything together.
Take a wooden (or metal) skewer and thread a small piece of pumpkin, two pieces of meat, another piece of pumpkin, meat, pumpkin, and more meat.
Continue in this way to make all the meat and pumpkin skewers, coat them in the remaining breadcrumbs, and place them on a baking tray.
Pour a drizzle of extra virgin olive oil over the meat and pumpkin skewers and bake them in a preheated oven at 356°F for about 25 minutes.
Notes:
The meat and pumpkin skewers can be stored in the fridge for a couple of days, but you can also freeze them. I used the pumpkin raw, make sure to choose it ripe and cut it into small pieces, otherwise, it won’t cook well. If needed, blanch the pumpkin before assembling the skewers.
The meat and pumpkin skewers can be stored in the fridge for a couple of days, but you can also freeze them. I used the pumpkin raw, make sure to choose it ripe and cut it into small pieces, otherwise, it won’t cook well. If needed, blanch the pumpkin before assembling the skewers.
Other skewer recipes HERE
Other pumpkin recipes HERE
