Meat Skewer with Letcho

Have fun preparing this mushroom dish!

Remove the skin, tendons and fat from the lamb loin and the pork tenderloin. Cut the meat into pieces of about 2 cm. Peel the peppers, remove the seeds and cut them into eight pieces. Remove the stalks from the shiitake mushrooms.

Thread the meat cubes alternately with the vegetables and mushrooms onto skewers. Fry the finished skewers in hot rapeseed oil. Season with salt and pepper. Add shallots, garlic and rosemary and fry gently. The meat should still be pink inside. Add the butter and the chopped rosemary and glaze the kebabs with it.

Letcho: Boil the tomatoes in hot salted water, peel, core and quarter them. Peel the peppers with an asparagus peeler, cut them in half, remove the seeds and cut them into large pieces. Cut the peeled shallots into strips. Sauté the shallots and garlic in olive oil until translucent. Add the paradeis pulp and dust with paprika powder. Fill up with the beef stock, add the paprika cubes and simmer gently for 10 minutes. Season with salt, pepper and chili from the spice mill.

Add the tomato quarters, season with chopped thyme and marjoram.

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