Barbecue Skewers

For the marinade, peel and finely chop the garlic and mix well with the remaining ingredients.

Parry the lung roast, rinse it in cold water and cut it into pieces of about 2 cm.

Wash the zucchini and cut into 3 cm thick slices. (If the pieces are too wide, simply halve or quarter them).

Mix the meat and zucchini pieces in a large enough bowl together with the marinade, cover with clear wrap and let sit in the refrigerator for 2 hours.

Meanwhile, peel the onion and cut into pieces about 2 x 2 cm in size.

Wash and clean the bell bell pepper and also cut into 2 x 2 cm pieces.

Thread the meat, zucchini, onion and bell bell pepper alternately onto the skewers.

Grill the skewers from all sides on the hot grill.

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