Glazed fillet skewers with chorizo and pearl onions
Recipe Facts
Difficulty level:
easy ◉◉◎◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , skewers
Ingredients
• 600 g pork fillet
• Magic Dust BBQ Rub
• 400g chorizo
• 1 jar of pearl onions
• some forest honey
• Baguette
For Olli’s Magic Dust:
• 4 tbsp sweet paprika
• 4 tbsp salt flakes
• 4 tablespoons brown sugar
• 2 tsp black coarse pepper
• 1 tbsp chili powder
• 1 tbsp cumin
• 1 tbsp granulated garlic
• 1 tsp mustard powder
There are more barbecue recipes in FIRE&FOOD 03/2021!
Ready-made spice mixes are available in our FIRE&FOOD shop!
preparation
➊ First mix the spices for the Magic Dust. Then cut the fillet into bite-sized pieces and season with the rub.
➋ Cut the chorizo into similarly sized pieces. Drain the pearl onions. Now put everything alternately on shashlik skewers.
➌ Prepare the grill for direct and indirect grilling at approx. 220 °C, roast the skewers, turning them frequently, and cook until they reach a core temperature of 58 °C – this only takes a few minutes, depending on the grill.
➍ Before serving, pour a little honey over it and let it simmer indirectly for a minute. Remove from the grill and serve with baguette.
BBQ tip: I like to use double metal skewers, but simple wooden skewers work too. You just have to be more careful, they burn very quickly at the ends, so soaking them in water beforehand helps a little.
Recipe by Oliver Sievers
"The most important thing about BBQ is good food and the fun you have with family and friends." Olli Sievers works as a grill master and meat specialist at DON CARNE. His hobbies are cooking, grilling, traveling and reading. Since 2012 he has been traveling with the BBQ Wiesels to championships at home and abroad.
Recipe from FIRE&FOOD issue 01/2021
