This barbecue skewer consists of marinated beef tenderloin, sliced corn on the cob and red onions in boats.
The accompaniment is a delicious mushroom sauce and boat potatoes.
I calculate 150 - 200 g of meat per person. The meat is divided into large cubes and placed in a marinade. Preferably overnight.
2 cloves garlic
1 dl sweet soy sauce
2 ss worcestersaus
2 dl sweet chili dipping sauce
If you use wooden skewers, put them in water for a while so that they do not catch fire during grilling. We place the skewers on the lower groove on the grill and brown them quickly on all sides. Then we put them on the top groove. There they lie and make amends until they are ready. During the whole frying, we spread more of the marinade. NB! Do not leave them for too long. The meat can be fried like beef, pink in the middle. Then you get a juicy and good result.
The boat potatoes are made as follows:
Drizzle a little olive oil in a long pan, divide the paws into boats, put them in the long pan, add salt and pepper and possibly. other spices you fancy, e.g. peppers, drizzle over a little more oil, mix well and put them in the oven on full blast. When they start to get a little color, turn them down to 200 degrees and let them fry until they are crispy on the outside and soft on the inside.
You can find the recipe for the mushroom sauce HERE .