Kebabs with veal and potato salad with pesto

Ingredients for Kebabs with veal and potato salad with pesto

Instructions for Kebabs with veal and potato salad with pesto

To prepare the Kebabs with veal and potato salad with pesto recipe, please follow these instructions:

Turn on the grill.

Potato salad with pesto: Scrape the potatoes and boil them in salted water for 15-20 minutes and let them cool off.

Comb basil leaves, olive oil, pine nuts, a crushed clove of garlic, grated Parmesan cheese, pepper and, if desired. salt in a blender and blend it. This mix comes from Italy and is known as pesto. Add if necessary. a little water if pestoen is too thick.

Cut the now cold potatoes in both or slices, put them back in the Pan and turn to taste with pepper pestoen i. and possibly. a smuggle salt and got the mixture into a bowl, then it is ready for serving.

Kebabs: cut the meat into cubes (a) 3 x 3 cm. cut the courgettes into 1 cm thick slices. Halve if necessary. courgette slices if they are wider than the pieces of meat. Arrow rødløgene and cut them in both. Rinse the Sage leaves.

Set alternating meat, Sage leaves, Zucchini and red onion on the spikes. Brush them with a little oil and grill them 2-5 minutes on all four sides. Sprinkle with salt and pepper, then spikes ready for serving.