Meat kebabs with nectarines

by | Jul 16, 2011 | Pastry | 0 comments

Meat kebabs: a good idea to consider lunch as a moment of joy and a great occasion to share with friends. Nectarines gold and zucchini deep green bring the sun in every dish, even in the easier to prepare.

Meat kebabs with nectarines
(serves 4)

½ kg. lean pork
4 small nectarines
2 small zucchini
1 carrot
½ stick di celery
½ onion
1 ½ cup (300 ml.) white wine
1 pinch of salt
olive oil
coarse salt
herb chives to garnish

Peel the onion and chop it finely. Trim the celery, the carrot and dice them. Cut the meet into regular pieces. In a bowl, collect the vegetables and the meat, add the wine, a pinch of salt, and marinade about 4 hours. Drain the chunks of meat from the marinade. Grease a pan with 4 tablespoons of oil and let the meat burnish about 5 minutes over medium heat. Wash the nectarines and without peeling, cut them into pieces. Wash and trim the zucchini, cutting into rounds. On 8 wooden skewers, arrange the meat, alternating peaches with zucchini. Oil lightly a nonstick skillet, sprinkle with coarse salt and set over a medium flame. When it is hot, cook the meat skewers about 12-15 minutes, flipping them often. If necessary, season with salt, dress with some drops of olive oil and garnish with herb chives. Serve immediately.


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