Layered meat skewers in aluminum foil
55 min
Under an hour
Gurkerl Küche
Ingredients
Preparation method
Preparation
Preheat the oven to 180 °C top/bottom heat.
Cut the beef and lamb into approx. 1 cm thick slices (about 10 cm long and 6 cm wide). Pepper each piece of lamb on both sides and brush one side with mustard.
Cut the bacon and the smoked pork neck into 0.5–1 cm thick slices (approx. 5 cm in size). Place a piece of bacon on each lamb slice and fold it over so that the bacon is enclosed.
Chef's tip
The side of the smoked pork neck that is brushed with horseradish and spices should lie directly against the meat when skewered to release the aroma optimally.
You can either prepare one large skewer or several smaller portions. For smaller skewers, you will need correspondingly more tomato slices as a base and potato slices for the ends.
Nutritional values
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