Spicy pork skewers with zucchini
Press and grate the orange. Grate the ginger root. Cut the zucchini into slices of two cm.
Cut the sprigs of rosemary into pieces of two cm. Squeeze the garlic over a bowl.
Stir in a little orange juice with the orange zest, ginger, mustard, slightly less than half of the olive oil and some salt and freshly ground pepper.
Cut the meat into cubes of two to three cm and scoop them through the marinade. Let the meat covered in the refrigerator marinate for 1-2 hours.
Thread the pieces of meat on the skewers with pieces of zucchini and sprigs of rosemary in between. Put the skewers on a plate and allow the meat to reach room temperature.
Spread the skewers thinly with olive oil and place them on the barbecue, about ten centimeters above the glowing charcoal. Toast the skewers in 10-12 minutes around nicely browned and cooked. Turn them regularly.
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