Wild Boar Skewers with Avocado Dip
- For the skewers:
- 900 grams Wild boar fillet
- 3 tablespoons olive oil
- 1 lemon (juice)
- freshly ground peppers
- 12 Wooden skewers
- Lime wedge
Cut the fillet into strips 2 cm (approximately 3/4 inch) thick and 10 cm (approximately 4 inches) long. Mix with salt, pepper, lemon juice and olive oil. Soak overnight. Place the wooden skewers in cold water for 10 minutes.
Thread the meat strips lengthwise onto the skewers. Grill until golden brown on both sides.
For the avocado dip: Peel the avocados and mash with a fork. Rinse the tomatoes, cut in half, remove the seeds and cut into small cubes. Rinse the chile pepper and chop finely. Peel and press the garlic. Mix the avocado mash with the chile pepper, tomatoes, olive oil, garlic, lime juice and salt. Add parsley to taste.
Serve the skewers with the avocado dip and a wedge of lime.