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Grilled Skewers "Geneva"

4 servings

Ingredients

• 4 Stk Tenderloin (approx. 1.5 cm thick slices)
• 4 Stk Veal (approx. 1.5 cm thick slices)
• 4 Stk pork (approx. 1.5 cm thick slices)
• 4 Stk Veal liver (approx. 1.5 cm thick slices)
• 4 Stk Veal kidney (approx. 1.5 cm thick slices)
• 4 Stk Breakfast bacon (fatty, approx. 1.5 cm thick slices)
• Salt (nach Bedarf)
• Pepper (nach Bedarf)
• Oil (nach Bedarf)
• French fries (nach Bedarf)
• 4 Stk Tomatoes
• tartare sauce (nach Bedarf)
• 4 Stk Green pepper (halved)
• 150 g ham (lean) or German sausage
• 2 Stk Pickled cucumbers
• 1 Stk Onion
• 2 EL Tomato ketchup
• White pepper (nach Bedarf)
• Eggs (hard boiled, sliced) (nach Bedarf)
• chives (finely chopped) (nach Bedarf)
• Rose paprika (sweet noble) (nach Bedarf)

Instructions

1. Season about four slices each of 1.5 cm thick tenderloin, veal and pork, calf's liver and kidney and streaky breakfast bacon with salt and pepper, thread onto skewers and brush with oil.
2. Grill medium-rare on a hot grill rack.
3. Arrange golden-fried French fries in the center of a plate and place the meat skewer on top.
4. Cut the tops off four tomatoes, hollow them out and fill with tartar sauce; place on one side of the plate.
5. For the pepper filling, finely dice 150 g lean ham or German salami, two pickled gherkins and one onion and mix with 2 tbsp tomato ketchup, some salt and white pepper.
6. Fill four prepared, halved green peppers with this filling and place on the other side of the plate.
7. For decoration, arrange sliced hard-boiled eggs on top and sprinkle with finely chopped chives and sweet paprika.

Based on a cookbook by Hans Hofer (1964), adapted with AI.