Grilled Meats
Ingredients
- For the mackerel
- 6 medium, gutted Mackerel
- 1 tsp sugar
- 1 jar Red wine
- 2 Tbsps Mustard
- 6 peppercorns
- 1 stem thyme
- 6 bay leaves
- salt
- Aluminum foil
- For the lamb chops
- 6 Lamb cutlets
- 6 Tbsps vegetable oil
- 2 garlic cloves
- 1 tsp Mustard
- 1 bunch fresh Fresh herbs (thyme, rosemary, tarragon, dill)
- salt
- peppers
- For the beef and vegetable skewers
- 500 grams Beef fillet
- 2 Tbsps vegetable oil
- 2 Tbsps soy sauce
- 200 grams Bacon
- Bell pepper (1 red, yellow and green)
- 3 onions
- salt
- peppers
Preparation steps
For the shrimp: Combine olive oil and lime juice. Rinse and mince herbs. Peel and press garlic and add to herbs to oil. Soak shrimp in marinade, drain and grill until done. season with salt and pepper.
For the mackerel: Combine sugar, red wine, mustard, peppercorns, herbs and salt. Rinse mackerel and stick a bay leaf in each piece. Drizzle wine sauce over mackerel and grill on each side, about 5 minutes.
For the lamb: Rinse lamb and pat dry. Peel and press garlic. Rinse and mince herbs. Combine garlic, herbs and remaining ingredients. Infuse lamb in garlic mixture for draw about 2 hours. Remove and grill on both sides for about 12 minutes. Remove from grill and season with salt and pepper.
Rinse beef, pat dry and cut into equal-sized cubes. Combine oil, soy sauce and pepper and drizzle over beef, let soak for 2 hours. Cut bacon into thick slices. Cut peppers in half, rinse, remove seeds and ribs and cut into bite-sized pieces. Peel and wedge onions. Remove beef from marinade, lightly dab and alternate with peppers and onions on a skewer. Grill on both sides for about 10 minutes.
Serve grilled meats with corn of the cob, peppers, zucchini, fennel, tomatoes and chillies.
