Skewers of lettuce and beef finch with spicy tomato sauce

To halve depending on size or cut into quarters. Cut bell pepper into cubes. Shall scallop and chop. Cut the coriander leaf. Stir in bowl to and paprika with crumbled chilli, shallot and coriander. Cut (finely) finches into slices and alternately stick slices of croquettes and beef fin horizontally to satéstick.

At the table: Place a quarter of the dough mixture on a hot grill plate. Regularly scoop with 2 wooden spatulas, until almost cooked. To cook in a pan and keep warm on the grill plate or under the grill element. Meanwhile, skewers are brown and cooked through. Place little plates on the plate and create the tomato sauce next to them. Delicious roasted shawarma bread with dots on the grill plate.