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🍽️ Beef Skewers with Green Asparagus

498 kcal · 30 min · 4 servings

Ingredients

• 300 g beef fillet
• 0.5 tsp sumac
• 1 pinch Pul Biber
• 3 tbsp olive oil
• 0.5 pomegranate
• salt
• pepper
• 1 tbsp pine nuts
• 250 g zucchini (1 zucchini)
• 300 g green asparagus
• 4 spring onions

Instructions

1. 1. Cut the meat into approx. 2 cm cubes.
2. 2. Thread the meat cubes onto 4 wooden skewers.
3. 3. Place the skewers in a shallow dish or baking dish.
4. 4. Mix sumac and pul biber with 2 tsp oil.
5. 5. Brush the skewers with the spice mixture.
6. 6. Let the skewers marinate in the fridge for at least 2 hours.
7. 7. Remove some pomegranate seeds for garnish.
8. 8. Squeeze the pomegranate half.
9. 9. Boil the pomegranate juice in a small pot over medium heat until syrupy.
10. 10. Season the syrup with salt and pepper.
11. 11. Stir in the remaining olive oil.
12. 12. Toast the pine nuts in a pan without fat.
13. 13. Wash the zucchini and dry it.
14. 14. Slice the zucchini into long slices.
15. 15. Trim the green asparagus and peel the bottom third.
16. 16. Cut off the stem ends of the asparagus.
17. 17. Halve the asparagus spears lengthwise.
18. 18. Trim and wash the spring onions.
19. 19. Cut the spring onions into 5 cm long pieces.
20. 20. Heat a grill pan.
21. 21. Grill the zucchini, asparagus, and spring onions without fat until golden brown.
22. 22. Place the vegetables in a bowl.
23. 23. Mix the vegetables with 3/4 of the pomegranate sauce.
24. 24. Remove the skewers from the marinade and let them drain.
25. 25. Fry the skewers in the hot grill pan for approx. 4 minutes on all sides.
26. 26. Season the skewers with salt and pepper.
27. 27. Divide the vegetables onto 2 plates.
28. 28. Place the skewers on the vegetables.
29. 29. Drizzle the skewers with the remaining sauce.
30. 30. Sprinkle the skewers with pomegranate seeds and pine nuts.

Nutrition per serving

• kcal: 498
• Protein: 51 g · Fett/Fat: 25 g · Carbs: 16 g