Shish kebabs with corn Mexican style
Preparation:
Clean and wash the corn cobs and cook for 15 minutes in boiling water. Clean and wash the bell peppers and slice each into 8 even pieces. Clean and wash the zucchini and cut it into eight thick slices. Cut each corn cob into four thick slices. Wrap the zucchini slices with pancetta and thread the vegetables on wooden kebab sticks. Heat the oil in a large pan, quick fry the shish kebabs and pour in the broth. Thinly slice the MEGGLE butter with herbs and put half on the shish kebabs. Bake the shish kebabs in a pre-heated oven at 200°C for 15-20 minutes. Turn over once or twice while baking. Before serving smear the rest of the butter on the shish kebabs and let it melt.
Tip: hot salsa and crispy MEGGLE baguette with herb butter go well with this dish.
For four servings:
3 corns on cob, 1 red bell pepper, 1 green bell pepper, 1 large zucchini, 8 pieces of thinly sliced pancetta, 1 table spoon of vegetable oil, 1/8 ltr of vegetable broth (instant), 1 MEGGLE butter with herbs (=125g)
Preparation time: approximately 40 minutes
Per serving: 9g protein, 70g fat, 21g carbohydrates, 745 kcal, 3119 kJ
