Ingredients
- For the skewers:
- 6 Chicken tenderloin
- 600 g Pork tenderloin
- 6 Gambas
- 12 Cocktail Sausage
- 2 Green pepper
- 1 Zucchini
- 6 Paris mushroom
- 1 tsp Pink Bay
- 1 Tbsp Thyme leaves
- Olive oil
- Salt and pepper
- For the salad:
- 200 g Green bean
- 1 Broccoli
- 1 Yellow pepper
- 2 Carrot
- 50 g Corn
- 2 New onion
- 125 g Cooked shrimp, peeled
- 125 g Shelled baked mold
- 1/2 tsp Pesto
- Olive oil
- Some Black Olive
- Salt and pepper
Preparation Method
1. Prepare the skewers: cut the chicken fillets and pork tenderloin into cubes. Place them in a hollow dish. Sprinkle with olive oil, salt, and pepper, mix. Set aside.
2. Wash and cut the zucchini into thick slices. Clean the Paris mushrooms. Wash, seed, and cut the green peppers into wide strips and then into squares.
3. Make 6 chicken skewers alternating chicken cubes with peppers squares. Prick the zucchini slices and Paris mushrooms at the ends of the skewers. Make 6 pork skewers alternating pieces of filet mignon with cocktail sausages and green pepper.
4. Sprinkle chicken skewers with pink berries and pork skewers with thyme. Cover the skewers with food film and keep them cool.
5. Cut the broccoli into small florets. Peel and dice the carrots. Wash, seed, and cut the yellow pepper into thin strips. Drain and rinse the corn. Peel and slice the onion stems very finely.
6. Bring a large pot of salted water to a boil. Dip in the diced carrots and green beans and cook for 5 min. Add the broccoli florets and cook for 3 min. Drain and cool the vegetables. Put them in a salad bowl. Add the pepper strips, corn, chopped onion, shrimp, and shelled mussels.
7. Mix pesto and olive oil and pour over the salad. Mix and set aside in the refrigerator.
8. Barbecue whole skewers and prawns for 15 min, turning regularly. Serve at the end of cooking with the salad.
